Description

Old-school varieties, next-level flavor.

This is a rare Peru—farm-direct, single-varietal, and grown at 1,850 meters by Mario Rafael Chamaya in the village of Santa Rosa, Huabal. While many in the region have shifted to high-yield, disease-resistant plants, Mario stayed true to the quality of Caturra and Bourbon. And it shows.

Sweet, spiced, and crystal clear.

We roast this City+ to preserve a sweet almond and dark caramel backbone, layered with dried green apple and a hint of cinnamon cocoa. As pour over, it’s clean and articulate. As espresso, it leans toward hazelnut spread with red fruit complexity. As cold brew, it’s like chocolate biscotti dipped in brown sugar syrup.

Why it matters.

Coffee is over 20% of Peru’s agricultural export income, but much of it gets blended before you ever taste a single-farm gem like this. Mario Rafael grades his cherry using flotation tanks, then “double-ferments” by soaking the coffee again after washing, producing clarity and balance rarely seen. This is the type of Peru that usually disappears into regional lots—but we secured his harvest directly through a small export group isolating these exceptional pockets of quality.

Details:

• Origin: Santa Rosa, Huabal, Cajamarca, Peru

• Varieties: Caturra, Bourbon

• Process: Double-soaked washed

• Altitude: 1,850 meters

• Harvest: Mid-2024

• Size: 2.5 hectares

Brew guide:

• Pour over: 1:16 ratio, 205°F, 3:00 total brew time

• Espresso: 1:2.1 ratio, 19g in / 40g out in 30 sec

• Cold brew: 1:15 immersion for 16 hours, coarse grind

This is your chance to taste Peru beyond the blend—where tradition meets precision in every cup.