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Ayabaca

About This Coffee

This Ayabaca coffee from Peru is grown by smallholder families in the Piura region at altitudes between 1,650 and 2,715 meters. The producers cultivate varietals including Caturra, Bourbon and Catimor. The coffee is processed using a controlled natural method, with fermentation managed for 6–8 hours before drying. Flavor notes listed on the page include Mango, Chocolate and Walnut.

Origin

Piura (Peru)

Flavor Notes

Chocolate, Mango, Walnut

Roast Level

Light, Medium Light, Medium, Dark, Medium Dark

Processing

Natural

Typology

Arabica
Catimor, Bourbón, Caturra
CC

Cartwheel Coffee Roasters

Alex Bitsios Esposito grew up around specialty coffee, helping at his mother Silvana's shop The Bean in Beeston, Nottingham from the age of eight. By 14 he had worked every role in the business, and around 2004 he became the first person in Nottingham pouring latte art. In 2015, Alex and his wife Becci launched Cartwheel after she did actual cartwheels down the street where they planned to open. Alex is a qualified Q grader, and the roasting team includes multiple accredited Q graders alongside head roaster Ted. The operation puts out over 50 new coffees a year, sourced from Ethiopia to El Salvador, with a notable partnership with Colombian producer Gildardo Lopez, whose Pink Bourbon finished in the top three of a Coffeevine blind cupping in 2022. The approach is deliberately playful in an industry that often takes itself very seriously.

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