El Ciprés, Peru 300g


Grown at an magnificent altitude of 2250 MASL in a remote area of Querocoto on Mario Jesús’ farm El Ciprés, this coffee has gone through an extremely slow maturation process through all levels of growth from tree maturation to cherry maturation all the way through to the fermentation process. This results in a coffee that has undergone increased sugar development at all levels of development leading to a cup profile with a focused and clean character.   In the cup, beautiful aromatics of soft fruits make way to juicy raspberry-like acidity and layered notes of apple, pear and chocolate wafer.


El Ciprés, Peru - Chocolate, Pear, Raspberry

Origin: Querocoto, Chota, Cajamarca 
Process: Washed
Varietal: Yellow Caturra, Bourbon
Producer: Mario Jesús
Farm: El Ciprés

Detour coffees are sold as whole bean


 The Detour Story

Detour was born in 2009 in a back alleyway in Dundas, Ontario. One of Canada’s earliest specialty coffee roasters, the brand was built on the idea that coffee should be more than just mindless morning fuel. Our founder, Kaelin McCowan, believed that if he sourced and secured the highest quality green coffees in the world, and roasted fresh to order, people would fall in love with what’s in the cup. Nearly a decade later our mission remains unchanged. We continue to strive to elevate coffee and act as industry leaders through ongoing experimentation and development.


We go far and wide for our beans, visiting the source directly to develop sustainable, quality-focused relationships with the world's best farms and specialty coffee leaders. These relationships are built on mutual respect and a commitment to creating the best coffee.

By traveling to where it grows, we are able to build connections with the mills, exporters and farmers themselves to better understand and source our favourite coffees. Ultimately, we look for people that love coffee as much as we do.  


Careful roasting highlights the character of each coffee and balances all the flavours.

We roast fresh-to-order and constantly monitor and adjust to match the perfect profile every time. Time and temperature are critical. It can come down to seconds. Too dark and the character of the coffee can be lost. Too light and the flavours are underdeveloped, sour; we’re leaving behind the coffee’s potential by dropping it from the roaster too soon.

We're a little obsessed– always experimenting and tinkering. Our roasters are passionate about coffee to the point of mild insanity. Which is just how we like it.

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