Smooth and balanced with a sweet orange acidity, cherry, date and honey. Super clean with a creamy body. Paddington Bear would love it.
Segundo Ruiz Salvador owns the 11-hectare farm La Palma, where 8 hectares are in production for coffee. He produces only Yellow Caturra.
After picking and depulping the coffee, it undergoes fermentation for 20–25 hours before being washed. It is then dried slowly under shade.
Historically, Peru’s mild cup profile and relatively inexpensive price have made the coffees an appealing blend component. In recent years coffees from this beautiful country have begun to fulfil their potential for quality in response to increasing interest along the supply chain.
In 2017 the country played host to its first-ever Cup of Excellence competition, and our import partners senior green-coffee buyer Piero Cristiani participated on the international judging committee.
Cajamarca is in the northwest of Peru, which is not only where the bulk of the country’s coffees come from, but also far and away yields the best-cupping lots. A small group of producers in the region have been developing microlot-quality coffees for several years, including this Yellow Caturra lot from Finca La Palma.