Peru Dark Roast - Vilcabamba Trek

Flavor Profile: Deep and bold with rich fudge and bittersweet chocolate.
Origin: Guiber Huancas Peña, Cajamarca, Peru
Roast Level: Dark
Elevation: 1,700–1,800 meters
Cultivar: Caturra
Process: Washed

A Journey Along the Vilcabamba Trek

This dark roast from Cajamarca is built around fudge and bittersweet chocolate. Two notes, both of them rich, and they fill the whole cup. The washed Caturra stays clean even at this roast level, so the chocolate and fudge come through with clarity instead of getting lost in the roast. The body is full, the finish lingers, and the bitterness sits right where it should.

Vilcabamba was the last capital of the Inca Empire after the Spanish conquest. The city was hidden deep in the mountains and jungle northwest of Cusco, and the Inca resistance held it for nearly 40 years before it was finally captured in 1572. The trek to the ruins today passes through some of the most remote terrain in Peru, and the site itself wasn't rediscovered until the early 1900s. The Cajamarca coffee region sits in a similarly rugged stretch of the northern Andes.

Meet the Producer | Current Harvest

This microlot comes from the farm of Guiber Huancas Peña in the Chirinos district of Cajamarca. His farm is part of the PAWQARA cooperative, a group of small-scale growers focused on quality production in the Andes. Journey Coffee Roasters purchased the full harvest of this microlot.

Brewing suggestions: French press or drip. This roast also pulls well as espresso, especially for lattes or cappuccinos where you want the chocolate to come through the milk.