Cajamarca is a beautiful department located in northern Peru, known for its stunning Andean mountain range and high-quality coffee production. The area was once home to the Incas, and the rich cultural heritage is still evident in the many small farms that dot the landscape.
The coffee produced in Cajamarca is renowned for its deep, sweet flavours with notes of caramel and cacao. The region has a thriving coffee industry, but it is mostly dependent on smallholder farmers who own between 2 and 3 hectares of land. These farmers use traditional methods to cultivate and process their coffee, including small pulpers and home-built parabolic dryers.
Jaén and San Ignacio are the two largest coffee-farming provinces in Cajamarca, situated at an altitude of 900-1,950 meters above sea level. Here, coffee varieties such as Typica, Caturra, and Bourbon are grown, producing sweet coffees with bright acidity and notes of red and yellow fruits.
Cutervo is another growing area in Cajamarca, located at an altitude of 1600-2,100 meters above sea level. This region recently switched from sugar cane to coffee production and now produces varieties such as Catimor, Pache, Bourbon, Typica, and a small amount of Pacamara. The coffee from this region has profiles of vanilla, stone fruits, and molasses, with medium acidity and a balanced body.
The region's coffee industry may be small-scale, but it is characterised by a deep respect for tradition and a commitment to producing high-quality coffee that reflects the area's unique terroir.
