César Lopez


This coffee was selected based on its delicate flavor in our travels to Peru. César Lopez grows bourbon and caturra cherries at high altitudes. The cherries are removed the day after picking to be fermented in a tub for up to 20 hours. After fermentation, the seeds are washed to remove the mucilage before the final drying stage on raised beds.


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Our roast profiles are intended to highlight the potential of the coffee and all that has occurred in the cultivation and process of the coffee cherries. 

This coffee is roasted on a weekly basis to remain as fresh as possible. After roasting, the coffee is packaged and flushed to purge any remaining oxygen that could potentially degrade the quality. 

We offer grind size options, but we always recommend buying wholebean coffee and grinding for your daily brews. Preground coffee loses its aromatics significantly and degrades coffee quality. That said, a bad grinder is worse for extraction than preground coffee.