el bambu: peru


tastes like dark chocolate, plum & almond


about me

new to the espresso rotation is this delicious Peruvian coffee from el bambu. featuring a juicy acidity, this coffee is sweet and winey with praline, chocolate and stewed fruit flavours.

Alexander Flores Aguinaga owns the 4-hectare el bambu farm in San Jose de Lourdes, where he grows caturra coffee in soil that he describes as “a bit rough” but full of the nutrient enrichment that the plants need to thrive. like many fellow members of the lima coffees cooperative, Alexander’s farm is certified organic and he uses only ecologically progressive farming practices.

at El Bambu, cherries are picked ripe and depulped on the same or following day, then fermented dry for 36 hours in open-air tanks. the coffee is then washed three times & dried for 20–30 days.



origin: san jose de lourdes, san ignacio, cajamarca
producer: el bambu – alexander flores
processing method: washed
varietal: caturra
elevation: 1800-1900m above sea level
roasted for: espresso



in: 21.5g  |  out: 45g  |  time: 26-28sec  |  temp: 92-94°C


please note: the tins are only available in 200g, the 500g option comes in our wholesale bag.

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