Peru Mario Jesus Bourbon Washed
Price range: RM90.00 through RM460.00
| Variety | Bourbon |
| Country | Peru |
| Processing | Washed |
| Region | Cajamarca |
| Altitude | 1,700 – 1,900 m |
| Roast Level | Light Roast |
| Tasting Notes | Red Apple, Pear, Starfruit, Kiwi, Pineapple |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Red Apple, Pear, Starfruit, Kiwi, Pineapple
| Variety | Bourbon |
| Country | Peru |
| Processing | Washed |
| Region | Cajamarca |
| Altitude | 1,700 – 1,900 m |
| Roast Level | Light Roast |
| Tasting Notes | Red Apple, Pear, Starfruit, Kiwi, Pineapple |
| Quantity | 200g/1000g |
About This Coffee :
Peru Mario Jesus Bourbon Washed
Origin: Cajamarca, Peru
Altitude: 1,700 – 1,900 m
Variety: Bourbon
Processing Method:Â Washed
Flavor Profile: Red Apple, Pear, Starfruit, Kiwi, Pineapple
Region and Farm Introduction: Mario Jesus is a smallholder producer based in Cajamarca, one of Peru’s most established specialty coffee regions. The area is known for its high elevations, cool climate, and mineral-rich soils, which contribute to slow cherry maturation and refined acidity.
Farms in this region are typically family-run, focusing on traditional varieties such as Bourbon and careful hand-harvesting. Through improved post-harvest practices and washed processing, producers like Mario Jesus have helped position Cajamarca coffees as clean, elegant, and fruit-forward representatives of Peruvian specialty coffee.
Processing Method Features: The washed process emphasizes clarity and structure by fully removing mucilage before drying. Fermentation and washing are carefully controlled to preserve acidity and highlight varietal character.
In this lot, the washed method enhances crisp malic acidity and a transparent fruit profile, allowing fresh orchard and tropical fruit notes to appear clean and well-defined.
| Pack Quantity |
200g ,1000g |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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