Peru Seleccion Cajamarca
|Bag Weight||69 KG BAG|
About This Coffee
This latest edition to our Seleccion range is sourced from smallholder farmers in Cajamarca, northern Peru. Farmers in this region typically cultivate caturra, catuai and occassionaly catimor on 3-5ha farms near their homes. The Cajamarca region has a rich coffee heritage and in this region farmers take great pride in processing their own coffee to a high standard. This consistency is evident in the cup, which lends itself to well to espresso with notes of milk chocolate, apple, stone fruits and sweet roasted nuts.
|Subregion||Cajamarca, Northern Peru|
|Producer Type||Small Holder Farmers|
|Growing Altitude||1200m - 1800m|
|Variety||Catimor, Catuai, Caturra|
|Coffee Grade||PER CA WA SHB MCM G1|
|Screen Size||15 Up|
|Bag Weight||69 KG BAG|
|Bag Types||Grain Pro / Ecotact|
Cajamarca is also known by the Quechua name, Kashamarka, is an important cultural and commercial center in the northern Andes.
The Cajamarca department is known as one of the many points in Peru where the Inca empire had set one of their strategic military forts up in the Andes with predominantly cool and dry weather like any other Andean city in Peru.
But what most people don’t know is that driving 8 hours to the east of Cajamarca city you will find yourself located in a completely different geography and ecosystem. You will feel you are almost near Peru’s jungle side, as you will be enjoying tropical weather and finding tropical fruits and cacao alongside coffee farms.
Processing coffee is an art in itself and it takes dedication, passion, and commitment to produce a good cup. In this area, farmers have learned to take advantage of the land, understanding the characteristics of the region, its climate, and the elevation.
Production in this region is dominated by washed coffees. Farmers usually start early in the morning. They go to the field to pick the best cherries then float the cherries in water to separate the floaters and any foreign matter before pulping. Afterwards they use a manual or electric pulper to remove all the pulp from the ripe cherries.
Early next morning, usually after 14 to 18 hours of having left the parchment to ferment, farmers wash the coffee with cold clean water to remove all the broken mucilage from the fermentation process. Once cleaned, the wet parchment is spread on concrete patios or raised beds to dry for 9 - 10 days if there is good and sunny weather.
- Status Spot
- Subregion Cajamarca, Northern Peru
- Producer Type Small Holder Farmers
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Catimor, Catuai, Caturra
- Coffee Grade PER CA WA SHB MCM G1
- Min Growing Altitude 1200m
- Max Growing Altitude 1800m
- Screen Size 15 Up
- Origin Peru
- Warehouse Vollers Group Uk
- On Sale No
- Top Lot No
- CTRM Contract Number P8001890-2
- Price Per Kg £7.95