Introduction:This washed coffee hails from the Llacpía region in the Cajamarca province of Peru. Originally a sugarcane field, it transitioned to coffee cultivation due to shifts in market demand, giving rise to a unique microclimate and distinctive flavor profile. Grown at elevations between 1550 and 1900 meters, the lot is a blend of Bourbon, Caturra, and Typica varieties. After undergoing washed processing, it delivers bright lemon acidity, a round mouthfeel reminiscent of milk chocolate, and a sweet finish with hints of brown sugar. This article not only introduces the background of the producing region and the characteristics of the beans but also provides three tested pour over parameters, ideal for pour over enthusiasts looking to explore the full potential of this coffee.
In Llacpía, Cajamarca, Peru, there once stretched vast fields of sugarcane. However, as demand for sugarcane declined, local farmers began searching for crops better suited to the environment. Six or seven years ago, they planted the first coffee trees in small experimental plots. Unexpectedly, the high altitude and abundant rainfall created a microclimate that turned out to be perfect for coffee cultivation.
Subsequently, six smallholder farmers joined forces to continuously refine their planting and management techniques, enabling the coffee plants to thrive alongside native vegetation. This transformation has given us the opportunity to taste a unique coffee from the Llacpía region — some place Peruvian Washed Cajamarca.
This coffee is grown at altitudes ranging from 1550 to 1900 meters, with main varieties including Bourbon, Caturra, and Typica, and is processed using the washed method. The overall flavor profile is clear, with medium-bright acidity dominated by lemon notes, a round mouthfeel akin to silky milk chocolate, and a warm finish with hints of brown sugar. The layers are distinct and the aftertaste lingers pleasantly.
The harvest season mainly falls between March and August each year. The climatic conditions during this period help the coffee cherries reach optimal ripeness, which in turn influences the purity and expressiveness of the final flavors.
For pour over enthusiasts, the flavor profile of this coffee is highly suitable for exploring its diverse flavor dimensions through different equipment and parameters. Below are three tested brewing recipes — for iced, hot, and cold drinks — all using a Ditting grinder, with detailed parameters provided for reference.
【Recipe 1】Six-cup Chemex Iced Brew
Grind setting: Ditting #8. Coffee dose: 21 grams. Total water: 340 grams. It is recommended to use the 4-6 pouring method: first pour 55 grams, then 75 grams, followed by three pours of 70 grams each. This method fully highlights the layered flavors of the coffee. The flavor profile features an interplay of lemon and caramel notes, a milk chocolate-like smooth mouthfeel, and a hint of tea-like finish, with a long-lasting and memorable aftertaste.
【Recipe 2】V60 Hot Brew
Also using Ditting grind setting #8, coffee dose: 20 grams. Use the 4-6 pouring method with the following water amounts: 50 grams, 70 grams, 60 grams, 60 grams, 60 grams. Hot water brewing brings out the bright, fresh acidity of lemon and citrus more directly. The mouthfeel is round and has the gentle texture of milk chocolate, with a pronounced brown sugar sweetness. The overall finish is long and balanced.
【Recipe 3】Kalita Wave Iced Brew
Grind setting adjusted to Ditting #6. Coffee dose: 30 grams. Use 220 grams of ice and 200 grams of hot water, brewed in two pours: first 60 grams, then 140 grams. It is recommended to use a fine and steady stream for extraction, which helps extend contact time and improve flavor extraction efficiency. This brewing method accentuates bright lemon and citrus acidity, offers a smooth mouthfeel, and finishes with a clear note of brown sugar sweetness. It is ideal for those who enjoy a refreshing yet sweet cup.
No matter which method you choose, it’s recommended to fine-tune grind size and water temperature according to personal taste preferences to find the best expression for your palate. This coffee from Llacpía isn’t just enchanting in flavor — it also represents the transformation story of a region evolving from sugarcane to coffee, truly worth savoring.
The above content is compiled by CoffeeHunters, a coffee news website.
