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 Yambrasbamba

Product image 1New medium roast coffee from Peru Yambrasbamba in Color's black 12oz bag with orange and white label
Product image 2Color Coffee's Peru Yambrasbamba coffee orange and white label

Regular price $ 17.25




At long last, Peru is back in the house!  Our first arrival from the beloved South American country is none other than Yambrasbamba, a returning favorite from the Northern reaches of Amazonas.  It's everything you want in a winter cup:  rich and smooth yet brimming with nuance and complexities.  Medium bodied and loaded with flavors of chocolate bark and dark red fruit and hints of lemon drop candies and persimmon. 



ORIGIN: Bongara, Amazona, Peru
PRODUCER: 12 + Coopbam
PROCESS: Washed and dried 12-22 days on patio or parabolic dryer
ELEVATION: 1800-1900 masl
VARIETY: Typica + Caturra
TASTING NOTES: Chocolate bark and dark red fruit, lemon drop candies and persimmon

Farm Level

Within the Alto Mayo protected forest lies Coopbam, the association that drew us into the North after years of exclusive work in the South. Alto Mayo, which spans the border between the San Martin and Amazonas departments of Northern Peru, is home to a huge cross-section of native Peruvian wildlife as well as some of the country’s last undiscovered coffee. We were initially brought into the area as part of the Alto Mayo Conservation Initiative funded by Conservation International in an attempt to save the native coffee production, and we’ve never looked back.

In our first year, we bought 30-40 bags of solid coffee, nothing mind-bending, but we came back, excited for a second year. As leader Hugo pushed further and further into the forest on the Amazonas side, the coffees got better and better. This area has a very special climate, with crisp cold nights and temperate days that are ideal for coffee production, as well as an abundance of old typica, caturra, and bourbon, working with the microclimate to produce a beautiful cup.

From the sweeter, balanced cups with finer levels of acidity found at Alto Mayo’s lower altitudes (around 1500-1700 masl) to the elegant, ethereal coffees produced at its higher reaches (exceeding 1800-1900 masl), Coopbam offers the full dynamism for which Peru coffees are famous. These coffees are big, juicy, and round, super sweet with a heavy mouthfeel. They bring a fine, apple-like acidity and dark fruit flavor, as well as a completeness and structure.

In Bongará, the harvest season begins in July and ends in October. The soil is replenished with Bokashi style fertilizer and prepared with food waste, coffee pulp, sugarcane stalks, microorganisms from fertile soils, and guano from the islands. After depulping, cherry is transferred into wooden basins to ferment on the same day. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure with transparent sheeting. Moisture content and water activity are constantly monitored and dried to 10.5%-11% and 0.56 aW.

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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