About this Coffee
Casimiro Huancas is driven by a passion for the crop and love for his family. He picks only the ripest cherries, then floats the fruit in water to separate any foreign matter and less dense cherries. Whole cherries ferment for 12 hours in Grainpro bags before pulping and fermenting for a further 36 – 40 hours to breakdown the mucilage. Finally, the coffee is washed and taken to raised drying beds, where it will stay for 12 – 18 days, depending on climatic conditions. The result is an exquisite example of the coffee offered by Northern Peru. This high-quality micro-lot comprises 100% Caturra – one of our favourites for producing a clean and vibrant cup when grown and processed well.
Caturra is a natural mutation of the Bourbon variety, discovered on a plantation in Minas Gerais, Brazil, in the early 1900s. Caturra has a single-gene mutation that causes the plant to grow smaller. Breeders were initially interested in Caturra’s small size, allowing plants to be placed closer together, and its closely spaced secondary branches, which enable it to produce more fruit in the same space. The variety was never officially released in Brazil but has become one of Central America’s most economically important coffees, to the extent that it is often used as a benchmark against testing new cultivars. Caturra is known for being one of the parents of the Catimor family and the leaf-rust-resistant Castillo variety.