This Peruvian Caturra is sweet like raisins, buttery like pastry, with bright strawberry acidity.

Fidel Huancas harvests his coffee in three stages: the first in July, the second in August and September, and the final one in October. He works alongside his family, starting at 6 AM and finishing at 5 PM, with breaks for meals and rest. After harvesting, he performs the “Rebalse” process—soaking the cherries in water to remove over-mature or defective ones before depulping and fermenting them in GrainPro bags for three days. He then washes the beans thoroughly and dries them on black cloths for 10 to 15 days, depending on the weather. Once dried, he delivers the coffee to the association’s warehouse for quality control.

Fidel Huancas Chinchay, 32, was born in Huamarca, Piura and moved to La Unión, Cajamarca at 12. He lives with his wife, Merely Santacruz Cueva, and their daughter, Xiomara. Coming from a family of farmers, he and his wife chose to continue the tradition.

He cultivates two inherited lots, each 0.5 hectares. The first, Shipal (1,800 masl), was inherited by his wife four years ago and grows Catimor and Bourbon varieties. The second, El Pajurillo (1,900 masl), was inherited from his father three years ago and produces Yellow Caturra, Red, and Yellow Bourbon.