Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area. 

The vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders may also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same day they are harvested, and given a 12–18-hour open-air fermentation before being washed clean of mucilage. (The fermentation time may be longer in cooler areas at higher elevation.) Drying styles vary in Peru, and coffee may be dried on patios, raised beds, in parabolic dryers, or mechanically. Although this lot is not traceable down to a single variety, it is comprised of a blend of Catimor, Caturra, Typica, and Bourbon — the most commonly cultivated varieties in Peru.

Tasting Notes
Sweet - Savory - Cocoa - Brown Sugar

Producer: Various smallholders
Region: Cajamarca
Altitude: 1600-1900m
Variety: Bourbon, Catimor, Caturra, Typica
Process: Washed