Peru, Santo Domingo de la Capilla
Origin: Peru, Cajamarca,
Santo Domingo de la Capilla
Variety: Caturra, Bourbon, Typica, Pache, Catimor
Altitude: 1550 - 1900 MASL
Process: Washed and sun-dried
ABOUT THE REGION:
Coffee producers in Santo Domingo de la Capilla are very serious about picking only the ripest cherries, so it can take up to five pickings to complete a harvest. After each picking, the cherry is pulped immediately and the parchment is fermented for approximately 12 hours and then washed and dried. While it’s drying on patios it’s turned several times, which helps to achieve the region’s beautiful shade of green.
Farmers here only recently began growing coffee. Until about five years ago, they concentrated primarily on sugarcane, or yonke (pronounced jon-kay). Traditionally, yonke is grown at low altitudes, but these communities had adapted and were cultivating heirloom plants and distilling a popular Peruvian cane liquor. They’ve since been introduced to coffee, which is more profitable — especially in their capable hands — though yonke remains a popular side business.
*Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio