Peru | Cajamarca, Washed

This coffee lot captures the classic taste of washed coffee from the well-known Cajamarca region of Peru. It has a smooth, chocolaty body with malic acidity in the aftertaste, satisfying lovers of both – creamy and bright flavour profiles.

Peru

Peru is known for producing some of the finest coffee in the world, with a reputation built due to the unique geographic and climatic advantages of the origin. One of the key elements in this origin coffee’s outstanding cup profile is the Peruvian Andes Mountains. The high altitudes, ranging up to 2200 meters, slow the maturation of coffee cherries, which helps enrich coffee’s overall taste profile. Additionally, the volcanic soil in these regions infuses the coffee with distinctive tastes, while the cool temperatures and shade-grown methods help to minimise pests and bolster sustainable farming practices. These unique conditions create distinctive Peruvian coffee with intricate flavour profiles, bright acidity, and floral undertones. Coffee cultivation in Peru dates back to the mid-18th century when Spanish colonists first introduced coffee plants. Over time, coffee farming has become a cornerstone of the local economy, particularly in the high-altitude regions of this origin.

Cattura 

Caturra, a Coffea arabica cultivar, is a mutation of the Bourbon variety, originating in Brazil in the early 20th century. Known for its small-scale stature, Caturra plants are suitable for areas with limited space or higher planting densities. They thrive at altitudes ranging from 1,000 to 2000 meters above sea level and are cultivated worldwide through coffee origins. Caturra coffee offers a balanced cup with medium acidity, a smooth body, and flavour notes like citrus, chocolate, and nuts. Despite its disease susceptibility, Caturra remains popular due to its productivity and adaptability.

Processing

This coffee lot is handpicked once the cherries have reached optimal sugar levels and ripeness. After harvest, the cherries are rested for 24 hours and then mechanically pulped, separating the beans from the pulp. The beans are fermented in water tanks for 36 hours to remove any remaining fruit from the beans. They are then washed with clean water and dried on patios for 10 to 14 days before being prepared for storage.

The parchment is then delivered to our partners, where the quality of each coffee lot is evaluated. Based on this evaluation, the coffee is either sold as a single estate lot or blended with lots from other farmers to create a regional blend. Finally, the coffee is shipped in 69 kg bags.