Origin: Peru
Farm/Region: Cajamarca
Tasting Notes: Nectarine, Pear, Lime, Panela
Producer: Ausberto Oblitas
Varietal: Yellow Catarra
Processing: Washed
Altitude: 2000 MASL
Peru Ausberto Oblitas is a crisp and rounded washed coffee from the highlands of Cajamarca. With juicy notes of nectarine and pear, a bright lime acidity, and a gentle panela sweetness, it’s a beautifully balanced cup with refreshing clarity and structure. A crowd favourite at a recent Melbourne team cupping, this lot shows just how exciting Peruvian coffee can be.
Single Origin Espresso Coffee Description
This coffee was grown at La Loma, a 2.5-hectare farm owned and operated by Ausberto Oblitas León—one of the pioneering producers in the Agua Dulce area. With over 28 years of experience, Ausberto specialises in traditional varieties like Typica and Yellow Caturra, growing them at 2,000 MASL in the cool, fertile mountains of Cutervo.
In recent years, Ausberto has invested heavily in his processing infrastructure, including upgraded drying beds and new equipment introduced in 2022 and 2023. These improvements have allowed him to consistently produce clean, expressive lots with excellent flavour clarity.
This particular lot is 100% Yellow Caturra. It was hand-picked by Ausberto and his family, then carefully sorted to remove any underripe or damaged cherries. After pulping and washing to remove mucilage, the coffee was sun-dried on concrete patios for 15 days—developing a delicate sweetness and soft, fruit-forward complexity.
Coffee Breakdown
Peru Ausberto Oblitas 100%
Washed – Yellow Caturra varietal grown in Cajamarca at 2,000 MASL.
In The Cup
NECTARINE, PEAR, LIME, PANELA
Espresso Recipe
- DOSE – 21g
- YIELD – 38g
- TIME – 28–31s
- TEMP – 92°C
- RATIO – 1:1.8
We’ve created our espresso recipes as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your gear, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your setup.