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Northern Peru’s Cajamarca region is the source of our Peruvian offering. This beguilingly smooth coffee’s most prominent characteristic is its rich and creamy body, which seems to swell with flavors of chocolate and vanilla. Wrapped within that smoothness, however, is an intriguing hint of earthy spiciness. A delicate, soft acidity tapers off to a sugary finish, making this coffee a perfect accompaniment to dessert. When roasting, the sugars in the coffee tend to caramelize quickly. It’s important to make sure the roast is finished well before second crack, when oil would appear on the surface of the beans.