This coffee comes from the San Francisco community in the Huabal district of Jaén province, Cajamarca, Peru. Produced by over 50 farming families at altitudes between 1800-2000 meters. The varieties are Caturra and Pache, processed using the washed method. The coffee offers tasting notes of citrus, mango, caramel, papaya, and dark honey with bright acidity and medium body. Roasted by Randall Coffee Roasters on a Giesen roaster specifically for Monkee Koffee. Recommended for both filter methods and espresso, either solo or with milk.
Origin
Cajamarca (Peru)
Flavor Notes
Citrus Fruit, Caramelized, Mango, Papaya, Dark Honey
Randall Coffee Roasters was founded in 2013 by Barry Randall and Miguel inside Mercado de Vallehermoso, one of Madrid's revitalised market halls. They were among the first micro roasteries in the city's specialty coffee scene. Single origin coffees are roasted weekly for freshness and supplied to several Madrid businesses. The operation also distributes premium equipment from brands like La Marzocco and Victoria Arduino, and provides consulting for new coffee space openings, covering everything from space planning to licensing.
