This will be our last Peruvian release of the season. This selection from Maria is a very classic profile from this region: heavy chocolate and caramel sweetness, with a fresh strawberry-like complexity.
San Ignacio, Cajamarca
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Fermented in tile tanks for 94 hours. Dried on raised beds until moisture reaches ~10.5%.
Maria is a part of a producing group called Alpes Andinos. Alpes Andinos is a group of producers who have been working together since 2019 to organize and improve quality, transparency, and access to markets. Ensuring producers are earning a fair wage for their coffees is a central pillar of this group, and one we firmly support.
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Today, it is one of the most economically important coffees in Central America, to the extent that it is often used as a benchmark against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production before a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf rust resistant Castillo variety (which has Caturra parentage).
Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. Historical records indicate that seeds were taken from the natural coffee forests of Southwestern Ethiopia to Yemen, where it was cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica spread around the world, forming the basis of modern Arabica coffee cultivation.
Typica reached Brazil in the early 1700’s, and quickly spread throughout most of Central and South America. Until the 1940’s, the majority of coffee plantations in Central America were planted with Typica. However, because this variety is both low yielding and highly susceptible to major coffee diseases, it has gradually been replaced across much of the Americas with Bourbon varieties such as Caturra, Catuai, and also hybrids.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.