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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZPeru San Ignacio
Peru

Peru San Ignacio

Peru · Cajamarca · San Ignacio

A washed Catimor from northern Peru.

Apple jam, fruit pastille and milk chocolate. Dense, round body with rich fruity sweetness.

Tasting notes
Apple jamFruit pastilleMilk chocolate
Body
Medium
Acidity
Lively
Sweetness
Sweet
Clarity
Crystalline
Roast profile Espresso
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability2 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for espresso. It also works well in other methods below.

01 · Espresso

Espresso

Dose18 g
Water / yield36–40 g
GrindFine
Time26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Moka

Moka pot

Dose16 g
Water / yield160 g
GrindMedium-fine
Time3–4 min
Fill the base with hot water just below the valve and the basket loosely without tamping. Brew on low heat and take the pot off as soon as the flow turns pale.
03 · Cup

Brewed in a cup

Dose12 g
Water / yield200 g
GrindMedium-coarse
Time4 min
Pour water just off the boil over the grounds, break the crust after 4 minutes, skim the foam and let the grounds settle before drinking.
Temporary coffee farm image
From the farm

AMAZ Coffee
— Cajamarca · San Ignacio

This coffee comes from the San Pedro farm in Cajamarca, northern Peru, grown at 900–1,400 metres. Catimor has adapted well to the region's varied microclimates.

Cajamarca is one of Peru's most important specialty regions: fertile volcanic soils, high mountains, mild temperatures and steady rainfall let the cherries ripen slowly. AMAZ Coffee is a producer and exporter based in the Chirinos district of San Ignacio province.

Altitude
900–1400 masl
Producers
AMAZ Coffee
The process

Lavé
by design.

The cherries are picked by hand and sorted by ripeness, then depulped and placed in fermentation tanks with water for 48 hours.

The coffee is then washed free of the remaining pulp and mucilage and finished on raised African beds to 12–13% moisture.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
AMAZ Coffee
Region
Cajamarca · San Ignacio
High-altitude microclimate · cool nights, long maturation.
Varietal
Catimor
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
900–1400 masl
Cool nights, long maturation, dense bean structure.
Harvest
June–October · 2025 harvest
Selective hand-harvest at peak ripeness.