Sergio Julcarima

The historic province of Jauja, located in the Junin region of central Peru, is known for its dry, temperate heat and its slow transition into the lush and humid Andean mountains, making it a perfect balance for growing exceptional coffees. Located in this region is Sergio Julcarima, a third-generation producer, that through knowledge passed down through the family, is producing exceptional coffees. For this lot, the picked cherry is fermented for 72 hours, before being depulped and then further fermented inside sealed bags for a further 96 hours. The coffee is then washed and dried on raised pallets. The resulting coffee is intense and complex, packed with tropical and stonefruit character.

Produced by Sergio Julcarima in the Jauja region of Junin, this Peruvian offering represents the meticulous work of a dedicated producer. As a washed coffee, the processing method emphasizes the inherent characteristics of the bean by removing the fruit flesh before drying, which often results in a clean, bright cup profile. You can learn more about how these processing methods influence the final cup in our educational guide.

Roasted by Bonanza Coffee Roasters, this lot highlights vibrant tropical and stonefruit qualities. While these specific descriptors provide a starting point for your experience, we encourage you to explore the flavor wheel to better identify the nuanced complexities present in your brew. By focusing on the clarity provided by the washed process, this coffee serves as a compelling example of the diverse profiles emerging from the high-altitude landscapes of Peru, inviting drinkers to appreciate the distinct terroir of the Junin region.