“Our supplier gives the beans a light roast, highlighting the inherent notes of molasses, dark chocolate, sweet plum, and apple. You get a crisp, clean cup with dense, satisfying flavors.”
https://www.traderjoes.com/home/products/pdp/organic-peru-cajamarca-small-lot-coffee-082029
I am pretty sure this is the first coffee from Peru I may have tasted.
I found this latest Organic Small Lot coffee from Peru at Trader Joe’s to be pretty interesting, if not astunning remarkable find a few of the Small Lot coffees they’ve had in the past that were amazing (For that read my post on the UGANDA RWENZORI coffee). This is in the middle. Brewed up this was pretty good, a bit fruity with notes of “chocolate, molasses and apple or plum”. I get a bit of a wine-y after taste note that I usually associate with some African coffees.
Try this is you like to try every Small Lot they come out with, as I do, hoping for the best. This is not that but good. Overall though as my standard every day drink these days I prefer the Bolivian coffee they have.
$9.99 (12 oz bag)
Trader Joe’s Rants & Raves (mostly raves, a few rants) 
Jun 22, 2026 @ 11:09:34
I enjoyed this Peru Carjamarca a lot, but I couldnt find it any more any near by TJ’s. I thought it was very well balalnced all around ticked all my boxes. I drove way out of the way to other TJ to look for it, but no luck. But I saw Bolivian and I didtn buy one since I collected too many TJ’s coffee bags now. I noticed you liked the crema from moka pot. Is it just because of the timing of the freshness of the bean that let you have the extra crema? How is the bitterness, other notes, or the dark roasted effects, etc? Thanks!
LikeLike
Jun 23, 2026 @ 12:48:48
Using my Moka pot, as it brews up, I sometimes get just a little crema, but sometimes there’s a beautiful amount, which I love of course. Why? Not sure. There are many so many daily variables (the beans, roast, freshness, my grind, my packing…) Some beans though seem to always produce a good amount of cream, like the Bolivian coffee. I’ve learned a trick which is cut a small paper filter to fit on top of the ground coffee inside the top part., which seems to help produce crema. I’ve had a few real espresso machines over the years but the upkeep and cost made me ultimately switch to Moka/Bialetti style which is how Italians make coffee at home.
LikeLike