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Rock Roasters Peru Sequiapampa 250g coffee bag

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Roasted Fresh to Order Rock Roasters Peru Sequiapampa 250g coffee bag

Peru Sequiapampa

Light-Medium Roast Peru

Silky and nutty with a bit of orange zest. Grown by a co-op of young farmers in the Peruvian Amazon, and good as an espresso, with milk or through a V60.

Grind — Wholebean

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Size

Grind

Clear

Tasting notes

Citrus Zest Toasted Walnut & Almond Brown Sugar & Grains

ProcessWashed

RegionSequiapampa, Lonya Grande, Utcubamba Province, Peru

Best forCafetière / French Press · Filter / AeroPress

Speciality coffee

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Flavour profile · What your palate will find

Tasting notes

Nutty and silky, with brown sugar sweetness and a bit of orange to lift it.

Citrus Zest Primary note

Clean, zesty acidity that keeps the cup lively.

Toasted Walnut & Almond Secondary note

Delicate marzipan sweetness with a dry finish.

Brown Sugar & Grains Tertiary note

Silky, Round Body Finish

Cup characteristics

BodyMedium-Light

AcidityBright

SweetnessModerate

IntensityLight-Medium

Cooperativa Agraria Cafetalera Valle Alto

Peru

Where it comes from

Cooperativa Agraria Cafetalera Valle Alto

Sequiapampa, Lonya Grande, Utcubamba Province, Peru, Peru

Sequiapampa is a hamlet in the Lonya Grande district, deep in the Peruvian Amazon. It's home to the founding members of the Cooperativa Agraria Cafetalera Valle Alto, a group of young farmers who organised because working alone limits the price and the buyers any one grower can reach. As a co-op they've joined quality programmes that weren't open to them individually, and they're now planting more Bourbon, Caturra, Castillo and Geisha across the region.

Elevation1,420m – 2,140m

ProcessWashed

VarietyCaturra, Catuaí, Catimor, Villasarche, Bourbon

Espresso parameters

Dose18g in / 36g outin / out

Yield time25–30 secondsseconds

Temperature92–94°C°C

Ratio1:2brew ratio

Pull it as espresso if you take milk. For black coffee, a V60 brings out the citrus and a cafetière the nuttiness.

Step by step

Grind fresh. Set your grinder to fine and dial in until the shot runs in 25–30 seconds.

Dose and distribute. Weigh your dose, distribute evenly, then tamp with consistent level pressure.

Pull the shot. Start your timer. Adjust grind coarser if too slow, finer if too fast.

Taste and adjust. Sour = grind finer. Bitter = grind coarser.

AeroPress parameters

Coffee17gmedium-fine

Water220mlfiltered

Temperature85–90°C°C

Press time~1 mintotal steep

Inverted method recommended. Stir twice before pressing for even extraction.

Step by step

Assemble inverted with plunger at position 4. Add coffee.

Add water, stir 10 seconds, then place filter cap on top.

Steep 60 seconds, flip onto cup, press slowly over 30 seconds.

Stop before the hiss. Dilute with water to taste.

Cafetière parameters

Coffee65gper litre

GrindCoarsechunky, even

Temperature94–96°C°C

Steep4 minbefore plunging

Stop pressing with 1cm to spare and pour immediately to avoid over-extraction.

Step by step

Pre-heat with hot water, discard, then add coarsely ground coffee.

Add water just off the boil, saturate all grounds. Stir once.

Place lid (plunger up) and steep for 4 minutes.

Press slowly and pour immediately.

Cafetière / French Press · Filter / AeroPress Filter AeroPress Cafetière

About this coffee

Peru Sequiapampa

What it tastes like

Toasted walnut and almond, brown sugar and a twist of orange on the finish. The body is silky without being heavy. As an espresso it pushes through milk nicely. As a filter it's lighter, and the citrus comes forward.

Why we bought it

We wanted to back the people behind it. It comes from a small group of young farmers who are trying to build a future in coffee in a remote part of Peru, and it tastes good enough to earn its place on the shelf without that story.

Who grew it

The Cooperativa Agraria Cafetalera Valle Alto, whose founding members live in Sequiapampa, a hamlet in the Lonya Grande district of Utcubamba province. They formed a co-op because one grower on their own can't get much of a price or reach many buyers. Together they can. They're now working on planting more Bourbon, Caturra, Castillo and Geisha across the region.

How it was processed

Washed, which means the fruit is taken off the bean before it dries. That usually gives a cleaner, brighter cup. Grown between 1,420m and 2,140m, from the May to July harvest. Varieties: Caturra, Catuaí, Catimor, Villasarche and Bourbon.

How to brew it

We roast it light to medium. Pull it as espresso if you take milk. For black coffee, try a V60 to get the most out of the citrus, or a cafetière if you want more of the nuttiness.

Peru Sequiapampa

Tasting notes

Cooperativa Agraria Cafetalera Valle Alto

How to brewthis coffee

Peru Sequiapampa

What it tastes like

Why we bought it

Who grew it

How it was processed

How to brew it

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