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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Finca Ojo De Agua  | Peru
  • Finca Ojo De Agua  | Peru
  • Finca Ojo De Agua  | Peru
  • Finca Ojo De Agua  | Peru

Finca Ojo De Agua | Peru


Introducing FINCA OJO DE AGUA, a mix of washed process caturra, bourbon, catimor, typica varietals produced by Jose Herrera from El Cipres farm at 1900masl in Cajamarca, Peru.

Expect to taste: pinot noir, toffee apple, medjool date, rose, hibiscus, brown sugar & milk chocolate


    TL;DR: Our first coffee from picturesque Peru, and super star producer Jose Herrera. Rich, bold and sweet, this is a coffee you can sip for hours!


    Jose Herrera owns the 2.75-hectare farm El Cipres in the Huabal region of Cajamarca. The farm is close to a waterfall - Chorro Blanco - and is the last coffee-farming plot before the village of Agua Colorada gives way to the forest. Jose is a promising producer who is very careful with his harvesting and processing, and is a founding producer of Lima Coffees.


    As an origin, Peru has all the conditions necessary to produce world-class coffee: concentrated volumes of coffee growing at and above 1700 masl, a prominence of Typica, Bourbon, and Caturra, and a movement among the producing population, away from subsidence-farming, into seeing quality coffee production as a viable business. As Peru is relatively new to the specialty coffee world, a few challenges directly related to this matter still exist.


    Peru’s coffee culture isn’t as strong as other major producing companies; it has no FNC like Colombia does. Also, the distance between the farms and parchment delivery points in general are very significant, and farmers opt to wait for a full load before driving their coffee to town, negatively impacting the quality. Infrastructure on farms is also in need of attention, for example, most farmers still dry their coffees on tarps laid out on the ground. As more incentives for the production of coffee with high cup scores are put in place, we hope to see these challenges quickly disappear as Peru moves full-stride into the specialty coffee world.


    Washed, but has the presence of a natural. This coffee is a delight to drink, and just as delightful to roast. Testament to Jose’s picking and processing this was a smooth roasting ride for us, and hopefully a smooth drinking ride for you!


    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.


    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.


    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.


    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.


    If you’d like more info or tips, get in touch!

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