Peru Finca Los Santos Pomahuaca

Country/Region: Peru/Pomahuaca, Jaen, Cajamarca

Varietal: Caturra, Bourbon, Pache

Processing: Fully Washed

Elevation: 1600 - 1800 m.a.s.l.

We Taste: Apricot, Orange, Oolong Tea

Finca Los Santos Pomahuaca  is a reflection of the country’s remarkable coffee-growing landscape, where high altitudes, cool climates, and fertile soils create ideal conditions for cultivating expressive and balanced coffees. Every stage of production is approached with precision, beginning with the careful handpicking of only fully ripe cherries during harvest.

After selection, the cherries undergo a thorough washing and floating process to remove impurities and defective beans, ensuring consistency and clarity in the final cup. The outer fruit is then removed through a water-free pulping method before the coffee enters a carefully controlled fermentation lasting approximately 18 hours. To preserve quality and complexity, fermentation temperatures are maintained below 14°C, with washing carried out only after 6pm when cooler evening temperatures allow for a slower, more even process.

The coffees are then dried gradually over up to 10 days, promoting stability and sweetness development. The result is a clean and refined cup profile with vibrant acidity, layered sweetness, and a smooth, elegant finish.

Sourced from the Pomahuaca region of Jaen, Cajamarca, the Peru Finca Los Santos Pomahuaca represents the meticulous output of the Finca Los Santos estate. This lot features the Caturra varietal, a plant widely recognized for its high yield and adaptability to the diverse microclimates found across the Andes. By utilizing a fully washed method, the producers emphasize the inherent clarity and brightness of the bean, which manifests in the roaster’s profile as distinct notes of apricot, orange, and oolong tea.

When evaluating such profiles, it is helpful to consult the flavor wheel to better understand how these citrus and tea-like characteristics interact. This specific offering, roasted by PPP Coffee, highlights the potential of the Cajamarca region to produce balanced, nuanced cups. While washed coffees are often celebrated for their clean acidity and refined structure, the final experience remains a testament to the specific conditions found at 1600-1800 masl.