Peru Milciades Minga

Tasting Notes: Pomegranate, Cherry, Cinnamon

Region: Cajamarca, La Coipa Farm: Milciades Minga, Finca La Mandarina Altitude: 1771-1900 masl Varietals: Caturra Process: Natural

This natural Caturra is juicy and layered, bringing together vibrant fruit notes, rounded sweetness, and a warm finish that adds depth to the cup.

Produced by Milciades Minga at La Mandarina in the La Coipa district of northern Cajamarca, this caturra micro lot was carefully harvested and dried on raised beds, reflecting the thoughtful work and attention behind Peru’s growing specialty coffee scene.

Sourced through our friends at Origin Coffee Lab, this coffee is part of ongoing efforts to strengthen quality, traceability, and long term sustainability for producers across the region, helping create greater opportunities for farms like La Mandarina while connecting exceptional coffees with the specialty market.

This Peru Milciades Minga from Discovery Coffee represents a natural-processed lot from the Cajamarca region's La Coipa microlot. Producer Milciades Minga cultivated this Caturra at elevations between 1771–1900 meters, where cooler conditions typically encourage fruit-forward development. Natural processing—where fruit dries intact around the bean—tends to amplify berry and stone fruit character, which aligns with the roaster's identification of pomegranate and cherry. The spice notes suggest complexity developing through fermentation and roasting. For a closer look at how natural processing shapes cup profile, or to map these flavor descriptors, consult the flavor wheel.