Café de spécialité Snob the Bob torréfié artisanalement près de Nîmes

Cataratas Brew – Peru Specialty Coffee

High-altitude Arabica, notes of yellow fruit, soft caramel and hazelnut cocoa – medium roast

1 reviews

Cataratas Brew is an organic Peruvian specialty coffee, harvested at 2,100 m in the Amazonas region. Washed Arabica (Bourbon, Caturra, Typica, Tabi). Medium roast, ideal for filter (V60, Chemex, Kalita) and for smooth modern espresso.

In the cup, Cataratas Brew unfolds a fruity, floral profile, supported by a sweetness of caramel and light hazelnut: a coffee that speaks more of terroir than of roast, perfect for gentle brewing methods and elegant modern espressos.

Score SCA 85

Origin Peru

Notes Caramel, Cocoa, Hazelnut, Lemon

Roast Medium

Intensity 9

Body Balanced

Acidity Balanced

Process Washed

Altitude 2100m

Species 100% Arabica

Ideal for Espresso, Moka pot, French press, Filter, V60, AeroPress

A coffee that doesn't try to impress with strength, but with finesse. To reveal its terroir, I recommend a normal tamp, without forcing it: let the water do the work. You'll get a fluid, bright texture, almost like a very aromatic tea, with notes of yellow fruit and honey. Enjoy it as a modern espresso (a little longer than usual) to appreciate all the complexity of Peru, without unnecessary bitterness.

Filter (V60, Kalita, Chemex)
18 g of coffee for 288 g of water at 92–94 °C. Classic filter grind. Pour over 2–3 minutes, nice and easy. You get a clear, fruity cup, with distinct floral and caramel notes.

Espresso
18 g in the portafilter for 45–50 g in the cup. A light, aromatic espresso with little bitterness, where the yellow fruit and caramel come through. A great base for a small flat white or a light cappuccino.

French press
20 g for 300 g of water, 4 minutes, very coarse grind. You gain body and texture, with the caramel, brown sugar and honey notes taking the lead. Less clarity than filter, but ultra comforting.