Catuai & Caturra Variety
This lot is made up of Catuai and Caturra, two varieties that are well known across Latin America for a reason. They are dependable on the farm, but more importantly, they can produce a really balanced and expressive cup when they are grown well and picked carefully. Caturra is a natural mutation of Bourbon, known for its sweetness and clarity. Catuai was developed from Mundo Novo and Caturra, and is valued for its consistency, structure and ability to hold up well in different growing conditions.
In the cup, that combination often gives a coffee like this a very approachable kind of complexity. There is enough sweetness and fruit to keep it interesting, but also enough structure to make everything feel composed. Here, it creates the base for a profile that feels juicy, soft and familiar, with plum, apple, sweet berries and a gentle hint of spice.
Natural Process
This lot is processed as a natural, with ripe cherries selected and fermented in sealed plastic drums before drying. In Peru, naturals are still less common than washed coffees, especially among smallholders, because they demand more control and more drying infrastructure. That makes producers with their own tanks and parabolic dryers stand out. Edinson’s setup, including timbos for fermentation and a solar parabolic dryer at his wet mill, gives him much more control over the process and helps protect the coffee during drying, especially in a region where weather can shift quickly.
In Cajamarca and Jaén, quality focused drying is often done in home built parabolic dryers rather than out in the open, because they help raise temperature, improve airflow, and shield the coffee from rain and contamination. For a natural lot like this, that slow, protected drying is a big part of what shapes the cup. It helps build the deeper fruit character and round sweetness of plum and berries, while keeping the profile clean enough for the apple note to stay bright and the cinnamon note to come through with softness rather than heaviness.
