History

Callayuc is produced by a small number of farmers who work through a cooperative model, and grow a mix of high-quality varietals under the Arabica family. The coffee is sweet and juicy, well-structured and well-balanced in the cup. Notes of red berries and sugar cane come before delicate, satisfying florals.

This lot is made up of coffee from smallholders in the district of Cutervo with 1-3 hectares each, and are located in high altitudes in Cajamarca. We find Cutervo extremely interesting in regards to the micro climate and environment for quality. The potential here is huge.

The altitude of the farms ranges from 1500 - 2100 masl. They mainly grow Caturra, Catuai, Pache and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time after depulping is normally between 15-48 hours. Drying takes 12-25 days.

For the lots to qualify for the blend they have to cup above 86 points with distinct flavours, have good physical properties and be within our standards on humidity and aW to maximise shelf life. The deliveries can be down to a few bags each at the time and every lot is evaluated individually before it is approved as part of the quality blend.

We’ve been so excited about the quality of our Peruvian coffees, they just keep on getting higher and higher in quality each year. Certainly an origin which we will keep a close eye on and want to continue working with in the future!

Specifications