Peru Cajamarca

"Cherry, orange, nectarine acidity."

Region:     Jaen, Cajamarca

Varietal:     Caturra, Catimor, Bourbon, Pache, and Typica   

Elevation:     1600-1900 Meters

Farmer:     Regional Community Lot 

Sourced from various smallholders in Jaen, Cajamarca, this specialty community lot is made up of Caturra, Catimor, Bourbon, Pache, and Typica to produce a flavor profile that’s juicy and bright with a balanced finish. The fermentation process lasts between 26 to 40 hours. The coffee is then dried for 16 to 20 days in solar tents.

This Cajamarca community lot coffee is a specialty coffee made by blending beans from multiple smallholder farmers within the same region, creating a consistent, delicious flavor profile while ensuring year-round availability, better prices for more producers, and supporting the entire community's sustainability, rather than just one single farm. It offers a reliable, blended taste with traceability back to a group, balancing the unique qualities of individual micro-lots with logistical ease for roasters. 

All photos: Figure 8 Coffee Purveyors