As we really get into this year’s Peruvian season, we present Maxi Garcia’s Caturra lot for the second year in a row. His coffee really continues to impress. In the cup we find tropical fruit, mulled wine, and winterberry.
San Ignacio, Jaén
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Wet fermented for 24 hours. Washed. Dried on parabolic dryers for 20 days.
Maximiliano is an extremely dedicated first-generation producer. When he and his wife moved to San Ignacio, Maximiliano worked as a day laborer on other coffee farms until they saved enough to buy their own land. Since then, they have become model producers for the region by participating in every training available to them, and continuing to learn and invest in their farm each year. Peru is a new exploration for us, and one that we are extremely excited about because we feel that the potential there is very, very high. Look forward to more and more lots coming from Peru in the years to come.
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).
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.