This single-producer coffee consists of Caturra and, Bourbon varieties grown in El Huabo, San Ignacio. Located in the north of Peru, the predominant landscape is mountainous with a contrast of dry areas and wild vegetation.

This topography creates diverse climates ranging from warm days to cold nights, allowing coffee fruit to mature slowly. Farmers have their small individual benificios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time is normally between 13-18 hours. Drying takes 12-20 days.

The lots are evaluated separately before they are approved for this high quality communal producer blend. When a producer’s lot stands out, it is separated and it fetches a higher value because of its characteristics, like was the case here with Justo’s coffee.

Coffee growers of this area own small farms that do not exceed 2 hectares. This small scale production allows producers to have greater control of their plantations and post-harvest processes. The ability to control every step of the process added to the favorable environmental factors of the region (altitude, fertile soils, variety of climates and young coffee trees) have a positive impact on the coffee quality.

This coffee has toffee-like sweetness, floral and tropical notes and balanced citric acidity like mandarins. All is complemented by rich chocolatey undertones and a viscous body.

Location:   El Huabo, San Ignacio, Cajamarca 
Producer:  Justo Pastor
Varietal:    Caturra, Bourbon
Process:    Fully washed
Altitude:    1,700 - 2,100 mts.