La Salina | Peru | Explorer Series

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La Salina brings big sweetness to the cup with brown sugar, red grape and toffee. A perfectly balanced coffee for black coffee drinkers or milk coffee drinkers who love a double shot.

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Ongoing Subscription Total


$15.00 $15.00

plus delivery fee, every 1 week(s)

Subscriptions can be changed or cancelled any time.


Last year our Explorer Series offering from Peru was one of the most talked about coffees for the year – a true crowd favourite. For months after the coffee ran out, I had subscribers emailing asking if there was any more left. As a result, it was super exciting to see samples from the Cajamarca region of Peru back on the cupping table.


Tomas Ramirez owns La Salina – a 1.5 hectare farm with rich clay soil sitting at 2000masl. While the farm is relatively young, the results in the cup are already exciting. Coffees are picked ripe and de-pulped throughout the night, before a 25-hour dry fermentation. The coffee is then washed three times before being dried for about 25 days.


This one's sure to be another crowd favourite for black and milk coffee drinkers alike.

Tasting Notes & Roasting Info

Brown Sugar | Red Grape | Toffee

Produced by: Tomas Ramirez

Variety: Caturra

Altitude: 2000masl

Processing: Washed

Roasting: 20% Development Ratio (Espresso) 15% Development Ratio (Filter)


Espresso Recipe:
20g in 50g out in 26-28 seconds.


Filter Recipe:
20g in 320g out in 2min 00-30 seconds


Coffee is roasted fresh and shipped too fresh to drink. It should arrive just as it's ready to be brewed! Coffee is best consumed between 7-30 days after the roast date on the bag.

Shipping Information

Subsidised Shipping throughout Australia 

Most orders shipping next business day

Typical Transit 2-7 Business days

Less than 1kg - $7.95

1kg+ - $11.95

Orders over $120 shipped free.

Need it faster? Ship it Express for the cost of an Espresso! (+$3)