Green coffee - La Palestina: Washed, Peru

Regular price $6.99 USD
Sale price $6.99 USD Regular price $10.99
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Apex Coffee Imports, a Canadian green coffee* importer, sources specialty coffees in a fair and equitable manner. Their focus is on fostering positive relationships between coffee producers and clients and highlighting the hard work of small family farms by supporting these producers year after year.

*Green coffee is the raw, unroasted form of coffee beans that must be roasted before consumption.

Origin: Peru

Origin: Type: Single Origin

Region: San Jose de Alto

Producer: Alarcon Family

Format: Green Coffee

Process: Washed

Caffeine: Full Caffeine

Variety: Bourbon, Caturra, Catuai, Typica, Catimor


Click HERE for the Kaffelogic Roast Profile associated with this coffee!

* This coffee is currently on sale as it is from an older crop, making it a great option for those wanting to practice their roasting skills. While not at peak freshness, it still delivers interesting flavours and a great learning experience. *

Customer Reviews

Based on 1 review
Steve H. (Alberta, Canada)
My First Roast

I'm on a coffee journey. Complete newbie trying to figure out what taste good and what doesn't. Before I started, I was a dark roast, cream and sugar guy, like 90% of the people out there. I switched to drinking it black now, so I picked up a MoccaMaster and an Ode Gen 2 from 8oz and want to make the most of it.

I decided to try my first roast on this bean using a hot air gun, a stainless-steel saucepan, a timer and a sieve to cool everything down quick. Tried to get my first crack at around the 5 min mark, a med/dark roast before second crack, etc. I mention this because my first attempt took quite a bit longer then expected. I was much more aggressive with the second and hit those times almost spot on. Both batches were uniform with no apparent flaws.

Well, I just did a blind cupping of the two batches (with a Starbucks dark roast thrown in). Sure enough, as described in the "Coffee Analysis", the first batch, with the slower and longer development time was much more acidic with all the other qualities as described. The second batch, with the more aggressive and quicker development time was more complex, creamy and sweet (and the SB coffee taste burnt). Anyway, I just wanted to share my experience with this bean and how it helped me understand coffee a bit better.

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