Peru

Coffee producers in Santo Domingo de la Capilla are very serious about picking only the ripest cherries, so it can take up to five pickings to fully harvest. After each picking, the cherry is pulped immediately and the parchment is fermented for approximately 12 hours and then washed and dried. While it is drying on patios it is turned several times, which helps to achieve the region's particularly beautiful shade of green.


Santo Domingo de la Capilla is one of 15 districts in the province of Cutervo. Here they have the perfect conditions for outstanding coffees: high altitudes, warm temperatures and abundant rain. The region also has abundant vegetation that the locals are serious about conserving. This has directly influenced la Capilla's microclimate, which creates more precipitation than other coffeeproducing regions in Cajamarca and enormously benefits the producers.

Cupping Notes: Above average sweetness, bright acidity and medium body with notes of caramel, lemon-lime, green apple and milk chocolate.

Roast Level: Full City/Medium

Location: Santo Domingo de la Capilla, Cajamarca

Altitude: 5085 to 6225 feet above sea level

Varieties: Caturra, Bourbon, Typica, Pache and Catimor

Process: Fully Washed, Sun-dried