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Cajamarca sits where the Andes turn into tropical highland — cool, semi-dry, deeply fertile. Smallholders work two- or three-hectare plots, most of them organic by practice if not always by certificate, and an emerging cooperative movement is steadily pulling cup quality up. The processing is classic Peruvian: same-day depulping, a long open-air fermentation, then patios, raised beds, or parabolic dryers depending on the farm. What lands in the cup is heavy and full — cocoa and brown sugar with a flash of grapefruit cutting through.
Note: Sliding Scale not available for 5lb bags - Must select “N/A”
Cajamarca sits where the Andes turn into tropical highland — cool, semi-dry, deeply fertile. Smallholders work two- or three-hectare plots, most of them organic by practice if not always by certificate, and an emerging cooperative movement is steadily pulling cup quality up. The processing is classic Peruvian: same-day depulping, a long open-air fermentation, then patios, raised beds, or parabolic dryers depending on the farm. What lands in the cup is heavy and full — cocoa and brown sugar with a flash of grapefruit cutting through.
Note: Sliding Scale not available for 5lb bags - Must select “N/A”
