PECAN PIE

Origin: San Vicente, Querocoto, Cajamarca, Peru
Variety: Caturra
Process: Washed
Farm: La Naciente
Roast: Omni
Best For: Filter • Espresso

Pecan Pie is a sweet, comforting Peruvian coffee with caramelised sugar, soft stone fruit, and a rounded, creamy body. Produced by Joselito Caruajulca Saucedo at La Naciente in Cajamarca, this coffee is a wonderful example of how careful farming and traditional washed processing can produce a cup with exceptional sweetness, balance, and clarity.

Built around the Caturra variety, it offers a smooth, approachable profile with gentle fruit character and a rich, nutty sweetness that lingers through the finish. The acidity is soft and well-integrated, supporting the coffee's rounded body without overpowering its comforting character. It's a coffee that feels familiar, generous, and effortlessly drinkable.

This coffee shines as a filter, where its sweetness and silky texture create a beautifully balanced cup, while as an espresso it produces a rich, syrupy shot with plenty of body and a clean, lingering finish.

Following harvest, only ripe cherries are hand-selected before resting in sacks for two to three days ahead of pulping. The coffee then undergoes a 48-hour dry fermentation before being carefully washed to remove the remaining mucilage. Drying takes place slowly inside a covered parabolic dryer, where the parchment is regularly turned to ensure even moisture loss and preserve cup quality throughout the process.

We chose this coffee because it demonstrates how thoughtful, traditional processing can produce a remarkably elegant cup. It's sweet, balanced, and quietly complex—a coffee that's comforting enough for everyday drinking while still offering plenty to discover.

This coffee was produced by Joselito Caruajulca Saucedo at La Naciente, his farm in San Vicente, Querocoto, in the Cajamarca region of northern Peru. Working at elevations between 2,250 and 2,350 metres above sea level, Joselito benefits from cool mountain conditions that encourage slow cherry maturation and contribute to the coffee's sweetness and complexity.

Joselito began his coffee journey with just a quarter of a hectare, gradually expanding his farm over the years through hard work, experimentation, and a commitment to continuous improvement. By trialling different coffee varieties and refining his farming practices, he has steadily built a reputation for producing high-quality coffee while caring for the long-term health of his land.

Today, Joselito manages his farm using organic fertilisers, structural pruning, careful shade management, and ongoing maintenance to keep his coffee trees healthy and productive. Every stage of production, from harvesting through fermentation and drying, is approached with patience and precision to preserve the quality of the final cup.

The result is a coffee that reflects both the remarkable growing conditions of Cajamarca and Joselito's dedication to his craft: clean, balanced, and thoughtfully produced, with sweetness and consistency at its core.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

Order before midday for next day dispatch.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.