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.

free domestic shipping when you spend $40+

Peru Salkantay

Product image 1color coffee medium roast whole bean coffee in our white 12oz bag, peru
Product image 2color coffee medium roast whole bean coffee in our white 12oz bag, peru close up

Regular price $ 17.00




Our highlight Huaquina lot for the year!  Classic as always with loads of complexity to bolster it's deep chocolate notes.  From deep in the Cusco highlands, 10km from Machu Picchu, this is a coffee we love offering from our great friends at the Huaquina CO-OP in Santa Teresa.  Flavors of dark chocolate bar, brown sugar, sugar plum, and Werther's candy.  Rich and sweet!


ORIGIN: Salkantay, La Convencion Valley, Cusco, Peru
PRODUCER: Huadquiña
VARIETY: Typica, Caturra & Bourbon
ALTITUDE: 1800-2000 masl
TASTING NOTES: Dark chocolate bar, brown sugar, sugar plum and Werther's candy.

Farm Level
We started working with Huadquiña in 2015, and while they started off
small, they’ve grown by leaps and bounds in the last four years. In the heart of
the La Convencion Valley, Huadquiña is found in Santa Teresa, which sits at
the base of the Templo de La Luna on the Urubamba river, all within the larger
region of Cusco.

30 minutes from Quillabamba, a major coffee trading hub, Huadquiña has
actually been in operation since 1964, but the quality potential of the region
went unrealized as a large cooperative union ruled the larger Cusco region for
decades with an iron fist, making the trade channels too opaque and choppy
to navigate with any success. In 2015, the organization disbanded, and Cusco
essentially became a brand new producing origin in its own right.

La Convencion is a perfect example of what motivates us at Red Fox: it’s far off
the beaten path, a full 12 hour drive from town, crossing many a pass at 12,000
feet, and well worth the trip. With bourbon, typica, and caturra comprising
the region variety landscape and altitudes of 1750-2200 masl, coffees from La
Convencion are superb, full-figured and creamy with a profound sweetness
of fig, muscovado, brulee’d sugar, and amber honey with yellow fruit notes of
mango, peach, and yellow plum.

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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