Carnaval - Peru 

Pear Drops, Redcurrant, Ruby Grapefruit

Producer: 
Country: Peru
Region: Callayuc, Cajamarca
                                                         Variety: Caturra, Bourbon                                              Process: Washed

This batch was specially selected by Cultivar, the exporter. They could have given it several names, but they found a perfect one: Carnaval. The Cajamarca region of Peru is best known for its dairy products and, of course, its coffees but it is also known for its Carnival festivities in February. The "Carnaval Cajamarquino" is one of the most joyful and eagerly awaited festivals in the entire country. It originated in the 1930s and has continued to evolve today.

This batch consists of coffee from four different farmers. In Peru, the word "don" for men and "doña" for women was once used as a symbol of respect. In some parts of the country, especially in the provinces, these words are still used today to refer to older people or experts in a particular field. In the El Campo sector, Carlos Vega is better known as "Don Vega." Don Vega is a benchmark in coffee cultivation. Young and old come to him when they need advice on their farms and coffee marketing. Don Vega's opinion definitely carries weight with his neighbors.

Celso Carrasco and Delma also contributed to the lot. Celso and Delma were born and raised in Sector el Campo and have known each other since childhood. They married 21 years ago and now have two sons, ages 24 and 20. In 2010, Delma's brothers, who worked as laborers in neighboring communities, realized that coffee grows at high altitudes and in cold weather, so they brought 1,000 coffee seedlings to their farm and planted them on Delma's land. A few years after they harvested their first coffee cherries, other neighbors decided to follow suit. Today, Celso and Delma own 3 hectares of coffee and produce some of the best coffee in the region. They grow the coffee alongside native and local trees to provide shade and benefit from their fruit.

The coffees in this lot were fermented for longer (>48 hours) than most coffees in Peru (18-24 hours). The result is a very different cup than most washed Peruvian coffees, with more pronounced fruit notes—expect a sweet cup with aromas of pear, redcurrants and ruby grapefruit.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.