Flavour

The flavour profile of Peruvian Caturra is characterised by a pronounced taste of stone fruit, accompanied by light florals and clear citrus acidity.

Key characteristics

• Producers: Saul Menor
• Region: Huabal, Cajamarca
• Processing: Natural
• Growing Altitude: 1,650-1,840 masl
• Harvest: 2025

The producers

Saul Menor, a first-generation coffee farmer, cultivates high-altitude Caturra on his 4-hectare farm in Huabal, near Jaen. Originally from Cajamarca, he moved to Jaen to invest in coffee, shifting his focus from volume to quality. 
Peruvian Caturra stands out in Latin America, likely due to its unique lineage. With smaller beans than its Central American counterparts, it produces an aromatic cup with pronounced stone fruit notes, delicate florals, and crisp citrus acidity.
This lot is naturally processed, with cherries dried whole under the sun to develop bold, fruity flavours. The slow drying process enhances Peru’s distinct terroir, creating a bright and complex coffee.