Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Peru Jhonny (Experimental)

Product image 1Color coffee white bag with yellow label for Peru coffee
Product image 2Jhonny Vidurrizaga producer from Peru
Product image 3Vidurrizaga family picture in front of their house in Peru

Regular price $ 22.00




This exciting offering comes to us from the new-to-us Pasco region of Central Peru.  Jhonny.  Anaerobically fermented with lactic acid for 25 days prior to drying, this coffee is ripe with lovely apple pie like flavors and a dense raw sugar sweetness.  Cap that off with pops of juicy red fruit such as red plum and pomegranate and you have a unique coffee experience.  

Go here to read our blog to find out why this is "experimental".


ORIGIN: Oxapampa, Pasco, Peru
PRODUCER: Jhonny Vidurrizaga
FARM NAME: Finca Vidurrizaga (Estate), Finca Huracán (Farm)
ALTITUDE: 1300-1600 masl
FERMENTATION: 25-30 days (lactic ferment)
TASTING NOTES: Apple pie, raw sugar, red plum and pomegranate

Farm Level
This is our first year working with Finca Vidurrizaga in Pasco, Central Peru,
and we’re off to a great start. A family estate, Finca Vidurrizaga’s four farms are owned
by brothers Jhonny and Bernard Vidurrizaga and their father Wilfredo. While Finca
Vidurrizaga’s official founding as a business was in 2014, the family’s history with the
land is close to 100 years old, and the brothers are fifth generation coffee workers on
both sides.

The farms are in the community of Villa Rica, which was founded in 1925 and belongs
to the Biosphere Reserve of Oxapampa-Ashaninka-Yanesha, declared a world heritage
site by UNESCO. The core of Finca Vidurrizaga’s work is family, community, and
preservation and investment of the local ecosystem. They prioritize native flora and
fauna, soil care, and renewal of forest species. Everything they’ve built and advanced
over the years, they credit to their community.

After witnessing some unusual processes in Colombia in 2013, the Vidurrizaga family
began to experiment with lactic ferments to encourage new profiles. Getting started,
their goal was only to learn and they tried everything. Lactic ferments yielded profiles
of panela and sugar cane, which they spent many years refining and adjusting. Jhonny
started taking courses, fermenting sauerkraut, wines, and kombucha. He began to
understand the way the microbiome affects flavors and learn how to manipulate them
in the coffee world. The coffees they produce now are varied, products not just of this
rigorous experimentation but of the long, hard work of this community as a whole to
preserve and protect this unique biosphere. They continue to push the limit and try
new things.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!


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