Peru Cajamarca

PROCESS: WashedVARIETY: Catimor, Caturra, Bourbon, TypicaELEVATION: 1,600-1,900 metersROAST: MediumBODY: HeavyNOTES: Sweet and savory with a heavy, creamy mouthfeel; pungent cocoa, grapefruit, and brown sugar flavors Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.  As an origin, Peru has all the conditions necessary to produce world-class coffee: Its high elevation; prominence of good varieties like Typica, Bourbon, and Caturra; and a quality-focused movement among smallholder growers, especially in cooperatives utilizing organic husbandry, is very encour