Roast: Recommended Custom

Default is the profile we developed for this lot. Most of our coffee is roasted for pour-over; it still works as espresso if you want those flavors in the shot.

Region: La Convención, Cusco
Farmer: La Convención producers
Process: Washed

Bean

Cusco [Bourbon]

Name: Cusco [Bourbon]
SKU: 8
Availability: InStock

SCA 86.25

$6.47 PEN 22.00

Floral, caramel, soft acidity

Size / Weight

100g

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1kg

Purchase Type

One-Time Purchase

Standard price

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Lot sheet

Bean specs

Washed SCA 86.25

01 Selective pick
02 Ferment 24–36h
03 Wash
04 Raised beds

Country Peru
Region Cusco
Variety Bourbon
Height 1600–2000 msnm
Process Washed
Profile Floral, caramel, soft acidity

Mill notes

About the processing

Fully washed: cherries are selectively picked, depulped, fermented 24–36 hours, washed clean, then dried on raised beds. Parchment is sorted before the lot moves to the Cusco warehouse.

This lot

Green, roast, rest

Cusco

We buy green from farmers and labs, profile the roast, then roast after you order and ship the next day so rest happens in transit. Most lots are for pour-over; the same coffee works as espresso if you want those flavors in the shot.

Bourbon [Cusco]

0–5 days Degassing
0–5 days. Usually too fresh — sour notes or uneven brewing. Bloom on pour-over.
1–6 wks Peak
1–6 weeks. Excess gas is gone; origin notes and aroma are still loud.
6 wks–3 mo Fading
6 weeks–3 months. Fruit and acidity start to dull into generic coffee.
3–9+ mo Stale
3–9+ months. Safe to drink, but flat, papery, or woody.

Whole bean. After you open the bag, flavor holds about a month. We don’t grind for shipping — ground coffee is at peak for 20–30 minutes, then aroma drops fast.

Pour-over: brew 2–3 days after roast with a bloom. Press, Moka, AeroPress: 3–7 days. Espresso: 5–14 days so CO₂ doesn’t wreck the shot.

About the Producers

Bourbon plantings in Cusco are older and less common than in the north. They sit on steep La Convención slopes above about 1,600 msnm, often under native shade, with families processing cherry on-farm.

02 // LABORATORY ANALYSIS

Flavor
Explorer.

Bright & Fruity

Floral, caramel, soft acidity

This Cusco [Bourbon] boasts a sophisticated sensory profile driven by organic acids and enzymatic reactions during processing. The initial tasting notes reveal pronounced floral, supported by a vibrant backbone of caramel and soft acidity. Delicate floral aromatics carry through the entire cup, contributing to an elegant, tea-like body and a remarkably clean finish. A rich foundation of Maillard-reaction sweetness provides deep chocolate and caramelized sugar undertones, creating a syrupy, lingering mouthfeel.

Fresh Fruit

Floral

Chocolate

Sweet

Body

Medium

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About Cusco Region

Cusco’s coffee belt is La Convención — Quillabamba, Echarate, Vilcabamba — from the high Andes toward the Amazon. Cups here are softer and more floral than Cajamarca: slower Andean ripening, less centralized mills, and Bourbon sweetness as caramel and florals.

Explore Cusco Regions