Origin: Finca La Palma, San Ignacio, Cajamarca, Peru

Producer: Samuel Jimenez

Process: Washed with 20 hour fermentation, 30 days drying on raised beds.

Varieties: Bourbon, Caturra

Altitude: 1740 MASL

Importer: Red Fox Coffee Merchants

Roast: Medium-Light

Notes: Red Plum, Chocolate Wafer, Almond, Turbinado Sugar

ah, the big sipper, our ideal every day drinker. This profile is designed to be medium in acidity, high in sweetness, and very crushable. Though the coffee may change in big sipper, the profile will always be focused on bringing you a clean, easy drinking cup of coffee.

This is our fourth rendition of Big Sipper, and are so happy to be circling back to some fresh Peru! This coffee is a washed Bourbon/Caturra from the Cajamarca region, in Northern Peru. Grown by Samuel Jimenez on his farm La Palma, bordering the Rio Blanco River in the Tabaconas Namballe National Sanctuary.

Samuel Jimenez & Rio Blanco

Rio Blanco is a newer producer group in Cajamarca, led by Ismale Alarcon, who has been working in coffee for over 12 years. Ismale works with Samuel and 15+ other producers in Northern Peru to help produce their coffee and sell it for top dollar. Their goal as a group is to work towards long-term sustainability and profitability for themselves.

La Palma, San Ignacio

Samuel’s Farm, La Palma, is roughly 2 hectares of land located along the banks of the Rio Blanco River in the Tabaconas Namballe National Sanctuary, right on the southern border of Ecuador. Sitting at a lovely 1740masl, he grows mostly Bourbon and Caturra varietals. With this lot he did a shorter 20-hour dry fermentation, before washing the coffee, and drying for 30 days on raised beds.

With the combination of high elevation, diverse microclimates, high-quality soil, and great coffee varietals, it’s no surprise we’re getting great tasting coffees from here. With this coffee and our lot from Gilmer Valle Arce, we're super happy with our exploration of coffee from Northern Peru! 

In the cup we’re experience a more gentler version of sipper than Willington’s coffee. A softer red plum sweetness and acidity, chocolate wafer, fatty almond, and rich turbinado sugar on the finish. Super soft and crushable coffee.