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SL.OW Coffee Roasters - Mum's Dessert | Peru

Expanded view of SL.OW Coffee Roasters - Mum's Dessert | Peru

SL.OW Coffee Roasters - Mum's Dessert | Peru
SL.OW Coffee Roasters

Mum's Dessert | Peru

£18.50

  • Caramel, Stewed Apple, Candied Orange, Cinnamon
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Peru
Region
Cajamarca
Varietal
Caturra
Process
Washed
Roast Level
Medium-Light
Producer
Milton Torres
Altitude
1800 masl

Rest guidance

Recommended rest: 2 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Caramel, Stewed Apple, Candied Orange, Cinnamon

Overall profile

Warm and dessert-like: stewed apple and candied orange lead, with caramel sweetness and a cinnamon finish.

Sensory profile

Acidity
2/5
Body
4/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About SL.OW Coffee Roasters

Founded by double Olympian Sam Dakin, SL.OW is a New Zealand roastery built around taking time to enjoy coffee. Its rotating single-origin releases are roasted for balanced flavour across filter and espresso. Thoughtful sourcing and an emphasis on the brewing ritual turn its founder’s search for a daily...

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Roaster notes

Peru — Milton Torres "Mum's Dessert" Caturra (Washed)

Tastes Like — 🍎 Stewed Apple • 🍊 Candied Orange • 🍬 Caramel • 🌰 Cinnamon

DETAILS

  • Producer: Milton Torres
  • Region: Los Cajones, Cajamarca, Peru
  • Varietal: Caturra
  • Process: Washed
  • Altitude: 1,800 masl
  • Roast Profile: Filter
  • Roaster: Slow Coffee Roasters (Aotearoa NZ)

INTRO
A washed Caturra from Milton Torres in Los Cajones, Cajamarca, roasted for filter and named "Mum's Dessert." In the cup: stewed apple, candied orange, caramel, and cinnamon.

THE PRODUCER
Milton Torres grows Caturra at 1,800 masl in Los Cajones, in Peru's Cajamarca region. The page gives no further producer background.

THE PROCESS
This lot is Washed, a method that removes the fruit before fermentation and drying, giving a clean, structured cup. The page doesn't give further steps.

THE CUP
Warm and dessert-like: stewed apple and candied orange lead, with caramel sweetness and a cinnamon finish.

Flavour Notes
🍎 Stewed Apple 🍊 Candied Orange 🍬 Caramel 🌰 Cinnamon

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Country of Origin

Peru, South America

In this coffee

Warm and dessert-like: stewed apple and candied orange lead, with caramel sweetness and a cinnamon finish.

  • Caramel
  • Stewed Apple
  • Candied Orange
  • Cinnamon

About this origin Peru’s coffee farms stretch along the Andes through a wide range of elevations and microclimates. Profiles often balance cocoa and caramel sweetness with citrus, stone fruit and soft florals, offering clarity and easy drinkability.

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Coffee Process

Washed

In this coffee

Warm and dessert-like: stewed apple and candied orange lead, with caramel sweetness and a cinnamon finish.

  • Caramel
  • Stewed Apple
  • Candied Orange
  • Cinnamon

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Warm and dessert-like: stewed apple and candied orange lead, with caramel sweetness and a cinnamon finish.

  • Caramel
  • Stewed Apple
  • Candied Orange
  • Cinnamon

About this variety

Caturra often gives a clean, sweet and lively cup. Depending on origin and process, it can lean towards crisp citrus and red fruit or a softer caramel-like balance.

Why this one is different
  • Peru
  • Cajamarca
  • 1800 masl
  • Washed

This high-grown Peruvian Caturra is clean, sweet and gently floral, with lemon-meringue brightness and jammy stone fruit. Washed processing and elevations above 2,000 metres help keep that ripe sweetness precise rather than heavy. It is a useful example of the variety in Peru, while the producer's notes remain the best guide to the individual bag.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

The reviewed coffee comes from Felipe Estela at El Robele in northern Cajamarca, a family farm within the El Morito community. Its careful washed process and high elevation provide more meaningful context than a broad claim about every Peruvian Caturra.

Identification note Only one current priority Peruvian Caturra supports this context. The wording therefore stays anchored to the reviewed high-grown washed lot rather than claiming a settled national flavour profile.

Classification Bourbon mutation

Technical lineage Caturra is a compact natural mutation of Bourbon first identified in Brazil and later planted widely across Latin America.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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