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aromas del valle 2025/26, peru, peru coffee from rosetta roastery cafe (bree street)

peru coffee

Aromas del Valle 2025/26, Peru

by rosetta roastery cafe (bree street) · cape town, south africa

expect red apple. this is aromas del valle 2025/26, peru, a washed peru from rosetta roastery cafe (bree street).

red apple

the bean

origin
peru
region
cajamarca
process
washed
varietal
bourbon
status
in stock
aromas del valle 2025/26 is a washed bourbon from cajamarca, peru, roasted by rosetta roastery cafe on bree street. cajamarca is a high-altitude andean region known for producing clean, structured coffees, and the washed process here reinforces clarity, keeping the cup focused and bright. the bourbon varietal contributes a measured sweetness, and the primary tasting note is red apple, pointing toward a crisp, fruit-forward acidity with a clean finish. this is a good candidate for filter brewing, where washed coffees tend to show their clarity best. a v60 or batch brewer at around 93°c will let the apple character come through without muddying the cleaner qualities of the process.

common questions

What does Aromas del Valle 2025/26, Peru taste like?

the listed tasting note is red apple, suggesting a crisp, fruit-forward cup with clean acidity. the washed process and bourbon varietal typically keep the flavour profile focused and well-defined.

How is Aromas del Valle 2025/26, Peru grown and processed?

it is a bourbon varietal grown in cajamarca, peru, and processed using the washed method, which removes the fruit before drying and tends to produce a cleaner, more transparent cup.

How should I brew Aromas del Valle 2025/26, Peru?

washed coffees generally perform well as filter brews, where their clarity and acidity can be appreciated. a v60 or similar pour-over method is a practical starting point for this coffee.

about rosetta roastery cafe (bree street)

you can smell the history in rosetta's cramped bree street space before you even order. the beans here aren't just south african - they're obsessively sourced from farms most cape town roasters ignore, then roasted in batches small enough that your barista probably remembers pulling each one from the drum. the espresso hits with that mineral tang you only get from properly developed african beans. thick crema that clings to your cup long after the last sip. this is what local coffee tastes like when someone actually cares about doing it right.

all coffee from rosetta roastery cafe (bree street)

cape town, south africa

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