Anita Sanchez, Peru

This offering from Cajamarca, Peru makes a fruity splash with spice vibes of bergamot and nutmeg in a buoyant guava-grapefruit body.

Roast Profile

Light

Dark

Flavor Profile

Citric

Earthy

Suggested Brewing

Espresso

View our Brewing Recipes

Anita and Daniel own three hectares of coffee land in the El Diamante village of San Jose de Lourdes, cultivating both yellow and red Caturra varieties at the lofty altitudes of 1900 masl. Their relatives also keep coffee farms in the area and they work together as a family to manage them, with Daniel's son Roger overseeing the picking, processing, and drying of the coffee.

Varieties

Caturra

Roast

Dark

Processing Method

Washed

Drying Method

Raised Beds

Anita's coffee enjoys a cherry resting stage—which in this case is also anaerobic—to boost fruit flavors within. Ripe coffee cherries are picked and put in bags overnight. The next day, they are depulped and fermented for another 24–36 hours depending on the weather. This process of macerating cherries and extending fermentation gives the coffee a distinctive fruitiness that goes well with the sharp citric acidity owed to its high elevation. We find it divine!