Peru Griselda Rioja

We recommend this coffee for "gentle" extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

Griselda Nimia Rioja Tarrillo is a coffee producer located in Perlamayo, in the Cajamarca region of Peru. The lot we have selected comes from one of her two farms, El Barejon. Situated at an altitude of 1,978 meters above sea level, this plot spans 2 hectares dedicated to coffee production.

The beans were processed using a washed method: the coffee cherries rest for 24 to 40 hours after harvest before being depulped. The beans then ferment for approximately 24 hours in bags before being washed twice and dried on raised tables for about 30 days.

Comprising the Caturra and Pache varieties, this lot reveals flavors of peach, cherry, and vanilla in the cup.