PERU - La Palma

The Flavour Profile

This medium-dark roast Peru La Palma is fully washed, which keeps the cup clean and well-defined despite the deeper roast. The washing process strips away fruit pulp before drying, allowing the orange, toffee, and honey notes to shine through with clarity and sweetness rather than jammy complexity.

The body is medium to full, with a smooth, rounded texture and a satisfying weight in the cup. Expect a lingering sweetness at the finish, balanced by the gentle depth of the medium-dark roast.

As a filter or pour over, Peru La Palma opens up beautifully — the orange lifts into something almost like a blood orange marmalade, bright and clean, with honey sweetness in the finish. As a cafetière, the fuller immersion brings out the toffee depth and adds a velvety richness to the body. As an espresso, expect a bold, syrupy shot with dark toffee at the core, a whisper of citrus in the crema, and a long sweet finish. With milk — whether a flat white, latte, or cappuccino — this coffee really shines. The toffee and honey cut right through the milk and wrap around it, creating something that tastes almost like a salted caramel latte without any syrup needed.

A fully washed single origin, freshly roasted to order by Nick in our Canterbury roastery. Available ground or whole bean — just let us know your brewing method. Buy a kilo for better value, or explore our bulk discounts and subscription options for the best price per cup.

The Little Details

Peru La Palma is grown by Segundo Coronado on his 6-hectare farm in the Cajamarca region of Peru, situated at 1,800 to 1,900 metres above sea level. The farm grows two varietals — Pache and Bourbon — both processed using the fully washed method, producing a clean, well-structured cup with clearly defined flavour notes.

About the Process

Harvest spans from July to November. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. For
La Palma, harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Once complete, the
cherries are pulped via machine to remove the external fruit. After this step, the coffee is fermented once more for 48– 96 hours to break down the remaining mucilage. Then the
coffee is washed three times and dispersed on raised beds in greenhouses to dry for 15 – 20 days depending on the climate. The coffee is then transported to Jaen, the head quarters for Alpes Andinos, to be hulled and prepared for export. This is typically a three-hour journey.