![Cajamarca [Marsellesa]](/brand/beans/Marselessa.jpg?v=4)
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
- Jaén, Cajamarca
- Farmer
- Cajamarca producers
- Process
- Washed
Cajamarca [Marsellesa]
SCA 87Cacao, citrus, honey, stone fruit
Lot sheet
Bean specs
- 01 Selective pick
- 02 Ferment 24–36h
- 03 Wash
- 04 Raised beds
- Country Peru
- Region Jaén, Cajamarca
- Variety Marsellesa
- Height 1400–1800 msnm
- Process Washed
- Profile Cacao, citrus, honey, stone fruit
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.
-
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
Marsellesa is a Sarchimor (Timor Hybrid 832/2 × Villa Sarchi) released by CIRAD-ECOM in 2009. Cenfrocafé and the Junta Nacional del Café promoted it in Peru for rust resistance without giving up cup quality. In Cajamarca it is planted from about 1,400–1,800 msnm in Jaén, San Ignacio, and Cutervo.
Flavor
Explorer.
Bright & Fruity
Cacao, citrus, honey, stone fruit
This Cajamarca [Marsellesa] boasts a sophisticated sensory profile driven by organic acids and enzymatic reactions during processing. The initial tasting notes reveal pronounced cacao, supported by a vibrant backbone of citrus and honey and stone fruit. The sweetness is distinctly fruit-forward, reminiscent of ripe stone fruit and berries, balancing the sparkling malic acidity.
About Jaén, Cajamarca
Cajamarca has been renewing rust-hit Caturra and Typica plots with Marsellesa and H1. Tabaconas (San Ignacio) trials above 1,400 msnm showed good yield, rust resistance, and specialty cupping. Expect cacao, citrus, honey, and stone fruit.
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