ALL COFFEES ARE BEAUTIFUL - Peru

Peru + Cajamarca Varietal: Caturra + Catuai Process: Natural Altitude: 1650 - 1750masl

Fig, Red Apple, Dark Chocolate

Falcon Peru transformed its sourcing model in Northern Peru to work directly with unassociated smallholder farmers, bypassing middlemen to provide training, establish financial traceability, and ensure higher quality premiums go directly to producers like Segundo Estela Vasquez. Operating in high-altitude, microclimate-rich districts like Huabal in Cajamarca, the initiative encourages farmers to move away from poorly suited varieties like Catimor toward high-quality varieties such as Bourbon and Caturra, as well as higher-value processing methods like natural drying. Through direct access to infrastructure, shade-controlled drying techniques, and fair pricing above the market rate, Falcon Peru has now engaged over 438 registered farmers, significantly boosting household incomes while preserving exceptional specialty coffee quality.

Produced by Segundo Estela Vasquez in the Cajamarca region of Peru, this lot showcases the potential of the Caturra varietal when cultivated at elevations between 1650 and 1750 masl. As a natural-processed coffee, it undergoes a processing method that often imparts a distinct sweetness and heavier body compared to washed counterparts. Roasted by Dark Arts Coffee, this selection highlights a profile defined by fig, red apple, and dark chocolate.

When evaluating such profiles, enthusiasts often consult a flavor wheel to better categorize the interplay between the fruit-forward acidity of the apple and the deeper, grounding notes of cocoa. Because natural-processed coffees tend to show heavier fruit characteristics, the specific drying techniques employed by producers like Vasquez are essential in balancing these complex sugars. This Peruvian offering serves as a compelling example of how regional terroir and careful post-harvest handling shape the final cup.