Peru Puno Vilma Chambi
PERU
PUNO VILMA CHAMBI
DRIED PLUM, CARAMEL APPLE, BROWN SUGAR, FLORAL HINTS
BEAN DETAILS:
ORIGIN: Cruzpata, Puno, Peru
PRODUCER: Vilma Chambi Apaza
ELEVATION: 1600-1800 masl
VARIETY: Bourbon + Caturra
PROCESS:
After harvest, Vilma carefully selects ripe cherries before fermentation begins. The cherries are fermented for approximately 18 hours in cement tanks, allowing sugars and organic acids to develop in a controlled environment. Once fermentation is complete, the coffee is washed clean of remaining mucilage before moving to the drying stage. Drying takes place on raised beds or patios, depending on available space and weather conditions. The drying process typically lasts 12–15 days, during which the coffee is carefully monitored and turned to ensure even moisture reduction and preserve cup clarity. In recent years, heavier seasonal rains have made both harvesting and drying more challenging, requiring additional care and attention during post-harvest handling.
TASTING NOTES: Apple Cider, cherry and red apple
ROAST TYPE: Light
Farm Level
About the Region
The Puno region of Peru is known for its dramatic landscapes, stretching from the deep jungles of the Amazon basin to the icy peaks of the Andes. The city of Puno itself sits at nearly 4,000 meters above sea level, making it one of the highest cities in the world.
This extreme geography creates a wide range of mineral-rich soils and unique growing environments, even in colder climates.
Traveling roughly five hours from Juliaca, one reaches Sandia, the jungle region of Puno. With its tropical climate, warm temperatures, and elevations above 1,600 meters, Sandia has become one of Peru’s most exciting coffee-growing regions.
Alto Inambari
Within Sandia lies the district of Alto Inambari, named for its location along the upper reaches of the Inambari River.
Coffee farms here can reach elevations of nearly 3,000 meters above sea level, and the combination of altitude, fertile soils, and favorable climate produces coffees known for clarity, sweetness, and complexity.
One of the small communities in Alto Inambari is Cruzpata, home to approximately 60 coffee-producing families.
About the Producer
Vilma Chambi Apaza was born and raised in Cruzpata, where she continues to live and work alongside her children.
Her farm spans 3 hectares, planted primarily with Bourbon and Caturra varieties.
Unlike many producers in the region, Vilma’s farm is located close to the main road, making it easier to transport harvested coffee without the long hikes or mule transport often required in more remote areas.
Vilma was also one of the first producers to work with Red Fox in Puno, and her coffee quality has improved steadily each year thanks to her dedication, careful farming practices, and long-term collaboration with partners focused on quality.
Processing
After harvest, Vilma carefully selects ripe cherries before processing begins.
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Cherries are fermented for approximately 18 hours in cement tanks
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The coffee is then washed
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Drying takes place on raised beds or patios
Drying typically takes 12–15 days, depending on weather conditions. In recent years, increased rainfall in the region has made both harvesting and drying more challenging, requiring extra care to maintain quality.
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
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.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
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 info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
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.
DO YOU HAVE BREW RECIPES?
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.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?