Peruvian La Huaca Lot 4 Naturally Processed Arabica Caturra

This Peruvian La Huaca Lot 4 Naturally Processed Arabica Caturra comes from Jose Nicanor Zurita’s 4-hectare farm.

Peru

Peru showcases striking contrasts. From the towering Andes to the lush Amazon, its diverse geography shapes the character of its coffee. Smallholder farmers grow most of Peru’s coffee in remote regions, often reachable only by foot or mule. These farmers work on small plots and rely on traditional methods passed down through generations. Thanks to the country’s high altitudes and rich biodiversity, they consistently produce coffees with unique and complex profiles.

La Huaca

Jose Nicanor Zurita produced this lot on his 4-hectare farm, La Huaca, located 1.5 hours from Jaén in the Cajamarca region. His farm sits at 1,900 meters above sea level and, unlike many others in the area, offers full access by car. This accessibility simplifies the transport of coffee and supplies. Jose cultivates Yellow and Red Caturra, along with Yellow Bourbon. He built his farmhouse in the traditional adobe style and topped it with a calamine roof. Beyond farming, Jose runs a side business with his 2000 Toyota Hilux pickup truck. He rents it out to help local producers move goods and deliver parcels between his town and the city. This extra income supports his wife and two children.

Harvest and Post-Harvest

From June to October, Jose harvests ripe cherries by hand and collects them in baskets. He then dries the cherries naturally for about 30 days, which concentrates their sugars and enhances their flavours.

This lot

The coffee we are offering is from a single Cattura lot #4. We found red berries, sweet stone fruit and a mild mild molasses finish.

Our brews:

Transparency Information

Sources:

• Nordic Approach documentation on Lot #: PE-24-0163