Aldea La Chota

Anaerobic Washed Caturra

Cajamarca, Peru

This coffee marks a renewed focus on Peru, where high elevations, diverse microclimates, and deep farming knowledge create the foundation for exceptional quality. We met the La Chota community farmers during an exploratory trip to Cajamarca, recommended to us by trusted importing partners, and quickly recognized a shared commitment to quality. Finca Churupampa facilitates the relationship and works alongside these producers to improve access to resources, supporting a shift toward coffees with deeper sweetness and fruit-forward acidity. That same intention carries into processing, where ripe cherries are fermented in fruit for 48 to 72 hours before depulping, followed by a shorter secondary stage, preserving the clean structure of a washed coffee while developing layered sweetness and complexity.

Tasting Notes: Vanilla, Wildflower Honey, Caramel, Crisp Green Apple

Brewing Tips: HERE

Aldea La Chota represents a collaborative effort from La Chota's community farmers in Cajamarca, Peru, brought to market by Corvus Coffee Roasters. The lot employs an anaerobic washed process—a technique that can intensify sweetness and complexity—applied to Caturra, a varietal known for balanced acidity and clean cup clarity. The roaster identifies vanilla, wildflower honey, caramel, and crisp green apple in the cup, a profile that bridges sweetness with bright, fruit-forward notes. This combination of processing method and varietal choice suggests a coffee positioned to showcase both the regional terroir of Cajamarca and the precision of controlled fermentation. Explore the full sensory spectrum using the flavor wheel to locate these tasting descriptors.