Producer: Sarmiento Altamirano Cleyder
Cultivar: Caturra – Catuaí
Process: Washed
Altitude: 1800m
Harvest: May – October
Notes: Red Apple, molasses, black tea
Roast: Filter

The mountainous South American country of Peru is one of the top ten producers of coffee in the world by volume. Its thriving coffee sector is well established and continues to support the livelihoods of millions of smallholder producers across the country.
The remoteness of the farms high in the Andes has led to lots of high-quality micro-lots that can command higher prices on the coffee market. In addition, good genetic stock from classic varieties combined with the Peru’s lush highlands that enjoy optimal sunlight and rain on high elevations create the perfect conditions for coffee cultivation in the country.


There are a large number of farms across the Chirinos region which have ideal growing conditions for coffee with excellent soil structure and favourable terroir. Sourced through our friends at Falcon Specialty, small changes in agronomic practices and incentives on quality helps producers to be profitable by selling their coffee to trusted partners who pay well above current market prices.

Producer, Samiento Cleyder, and his family have been working with coffee for more than 20 years – with the additional help of six employees during the harvest months of June through October. Cleyder’s small farm, El Qyayaquil, spans three hectares and enjoys a good altitude of 1800masl where coffee is grown under shade trees. Once harvested, the coffee is washed and left to rest for 16 hours before being sun-dried and turned regularly. This critical drying period can last between 25 and 30 days before the parchment is rested to ensure an even moisture content before it is dry-hulled and bagged ready for export.


Due to the green beans’ high moisture content and density, this coffee was certainly a challenge to profile! We have opted for a highly convective and energetic approach in the drying/warming phase before extending the development as we move into, and through, first crack. As a result, you can expect to find the malic acidity of a green apple, sweet molasses and a refreshing back tea finish. Delicious across a range of brew methods.

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