Peru Cajamarca Washed

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Clean
  30
• Comforting
  20

Country: Peru Location: Jaen, Cajamarca VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: C aturra, TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Catimor Elevation: 1600 - 1900 MASL Roast: Medium Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Pear, Green Grape, Macadamia This blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. comes from producers in the high-altitude areas around Jaén, the main city in the Cajamarca region of northern Peru. The region’s rich volcanic soils, tropical rainfall, and ideal climate create significant potential for high-quality Arabica coffee. However, this potential is often undermined during picking, processing, and drying, especially among unassociated producers who lack the infrastructure and knowledge to maintain quality. These smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers harvest coffee during the middle of the season and process it on their farms using hand-pulping machines, fermentation tanks, and patios or raised beds for drying. Once processed, the parchment coffee is delivered to Falcon’s warehouse in Jaén, where it undergoes grading, moisture testing, roasting, and cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees.. In 2018, Falcon Peru SARL was established as an export company, along with a small warehouse and QC lab in Jaén. To help producers improve drying practices, Falcon installed facilities near the warehouse to ensure optimum moisture levels and preserve cup quality. Farmers delivering their parchment coffee receive immediate quality analysis, a cup score, and an offer price. Controlling the supply chain from farmer to customer ensures these coffees meet the standards for Falcon’s Blueprint Project label, providing economic transparency for every contributing household. Additionally, Peru was the first origin selected for Falcon’s Carbon Project, which began in Autumn 2022 to conduct in-depth research into carbon emissions at the farm level.