This is one of the few coffees we selected from northern Peru this season. It is also a rare opportunity for us to work with the Caturra variety again, which has played an important role in our sourcing from the very beginning. In the cup we find cherry, panela, and apple.
Caturra
San Ignacio, Cajamarca
1,800 masl
December 2025
Hand-picked at peak ripeness. Floated to further remove defects and de-pulped on the day of harvest. Dry-fermented for 32 hours. Washed. Dried on raised beds.
Candelaria Santos has a story familiar to many producers in coffee-growing regions: coffee has always been a part of her life. She now manages a small garden of Caturra herself, though she has worked on coffee farms from a young age. Candelaria is deeply committed to both coffee and quality. We do not often purchase coffees from northern Peru, despite the region’s strong reputation, and we also rarely work with more traditional varieties. In both respects, this coffee is a unique and exciting one for us to share.
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Today, it is one of the most economically important coffees in Central America, to the extent that it is often used as a benchmark against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production before a government-sponsored program beginning in 2008 incentivized the renovation of over three billion coffee trees with the leaf rust-resistant Castillo variety (which has Caturra parentage).
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.