Aldea La Chota

About This Coffee

Anaerobic Washed Caturra. Cajamarca, Peru. This coffee marks a renewed focus on Peru, where high elevations, diverse microclimates, and deep farming knowledge create the foundation for exceptional quality. We met the La Chota community farmers during an exploratory trip to Cajamarca, recommended to us by trusted importing partners, and quickly recognized a shared commitment to quality. Finca Churupampa facilitates the relationship and works alongside these producers to improve access to resources, supporting a shift toward coffees with deeper sweetness and fruit-forward acidity. That same intention carries into processing, where ripe cherries are fermented in fruit for 48 to 72 hours before depulping, followed by a shorter secondary stage, preserving the clean structure of a washed coffee while developing layered sweetness and complexity.