Origin
Peru
Region
San Ignacio
Crop height
1550 m n.p.m.
Botanical variety
Caturra, Catuai
Processing
Washed
Q score
86.5
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Speciality Single Origin

Peru Ihuamaca

13.00

A Washed Coffee straight from Peru.

Well, maybe we’re not posting “Make Washed Coffee Great Again” flags, but we’re always happy when a solid washed coffee shows up in our shop.

We usually source coffees from Peru through an importer we’ve been working with since the very beginning of HAYB. All the samples we receive are high quality, and honestly, we’d love to be buying microlots from Peru by the container load. What you have in front of you now is a coffee from Clever Neyra, who inherited the land from his father, who had managed it for 22 years. Clever decided to let the land rest for five years before planting 1,700 Geisha trees in 2020, along with a total of 4,000 trees of the Caturra, Catuai, and Bourbon varieties. For now, he runs the farm with the help of his cousins, as production is still fairly small. We invite you to try this washed blend of Caturra and Catuai – a very light, tea-like coffee with a clean profile.

Great washed coffee – again.

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Clementine
  • Peach
  • Milk Chocolate

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Floral 75
Tropical 10
Nuts & chocolate 15
How to prepare coffe?

Peru Ihuamaca

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.