An ode to the traditional Latin American dessert, we find flavors of sugar, cocoa, sweet cream, and cinnamon.

Simple, sweet, and delicious, our La Torta Dulce is the coffee take on this dessert. We find these same flavors of vanilla, cocoa, sweet cream, and cinnamon combined into a delicious cup of coffee. Enjoy!

This special coffee is a prime example of the exceptional coffee from Cajamarca.

INGREDIENTS: Organic Arabica Coffee Beans

Printable Coffee Report

ROASTERS NOTES:

This wonderful offering is a regional blend from the area of Jaen in the Cajamarca region. There are several very small producers that deliver cherry for this lot. The area is very close to the Ecuadorian border and was the first part of Peru to be planted in coffee a long time ago. The farms are remote and difficult to access, and as a result quality has been somewhat inconsistent in the not-so-distant past. However, times have changed, and high quality has become the expectation not the exception when we think of coffees from Cajamarca.

Harvest season starts in late May and continues until October, which marks the start of the rainy season. This coffee is fully washed, and sun dried. It is a blend of different varieties including Pache, a natural mutation of Typica which is smaller and more compact in stature.

ROAST PROFILE:

CUP CHARACTERISTICS:

“Torta Dulce” is a traditional Latin American dessert. It translates as “sweet cake” and comes in many forms, often layered with a sweet cream filling and powdered sugar. It is simple, sweet, and delicious. Our “La Torta Dulce” is the coffee take on this dessert. We find these same flavors of sugar, cocoa, sweet cream, and cinnamon all wrapped up into a delicious cup of coffee.

Enjoy!!

ORIGIN:

BREW RECOMMENDATIONS:

ESPRESSO

• 18g In / 27g Out (1:1.5 ratio)
• 24-26 seconds (adj. to taste)
• 200° Fahrenheit
• 9 Bar

BREWED COFFEE

• 17g of water / 1g of coffee (adj. to desired brew strength)
• 1 1/4 tablespoons