PERU

Organic Peru SHB - La Florida

November 25, 2025 0 comments

Organic Peru SHB – La Florida comes from small-scale farmers in Peru’s Chanchamayo region, grown at high altitude under shade trees. This Organic, Fair Trade coffee offers a balanced cup with notes of chocolate, citrus, and nuts. The beans are Strictly Hard Bean (SHB), fully washed, and harvested sustainably to support both the environment and local communities.

AT A GLANCE

ORIGIN

Peru

VARIETAL

Bourbon • Catimor • Typica • Caturra

REGION

Chanchamayo

PROCESS

Fully Washed

PRODUCER

Cooperativa Agraria Cafetalera La Florida (CAC La Florida)

ALTITUDE

1,100 - 1,800 meters

CERTIFICATION

USDA Organic

HARVEST

June

THE STORY BEHIND THIS COFFEE

This USDA Organic and Fair Trade coffee comes from Junín, Peru, where more than 800 smallholder farming families cultivate Arabica coffee across the tropical mountain landscapes of the Chanchamayo Valley and surrounding districts. High elevations, abundant rainfall, moderate temperatures, and fertile soils create favorable conditions for producing balanced specialty coffee.

Grown between 1,100 and 1,800 meters, this lot features Bourbon, Caturra, Catimor, Catuai, and Typica varieties. Fully washed and sun-dried on patios or raised beds, the coffee develops a creamy body and bright acidity with notes of milk chocolate, caramel, brown sugar, citrus, and floral aromatics.

It reflects the dedication of Peru’s smallholder farming communities, combining highland terroir, organic cultivation, careful processing, and cooperative-led sustainability to create a clean, sweet, and approachable cup.

Cooperativa Agraria Cafetalera La Florida (CAC La Florida)

GROWING CONDITIONS

ELEVATION

Coffee is grown at 1,100–1,800 MASL in the tropical mountain environment of Junín, where moderate temperatures and abundant rainfall support slow and even cherry development.

CLIMATE

A cool, humid tropical mountain climate, with moderate temperatures and abundant rainfall, provides favorable conditions for slow and consistent coffee cherry development.

SOIL

The coffee-growing areas of Junín feature alluvial and volcanic-influenced soils, providing nutrients and suitable growing conditions for healthy Arabica coffee plants.

SUSTAINABILITY

Smallholder farmers practice organic cultivation, shade-grown agriculture, agroforestry, and responsible soil management, supporting biodiversity, farm resilience, and long-term sustainability.

VARIETAL – BOURBON, CATIMOR, TYPICA, CATURRA

Organic Peru SHB – La Florida is composed of Bourbon, Caturra, Catimor, Catuai, and Typica varieties — cultivars well-suited to the high-elevation growing conditions of Junín, Peru. Bourbon contributes sweetness and complexity, Caturra brings brightness and clarity, while Catimor and Catuai provide structure and balance. Typica adds a refined sweetness and classic cup character.

Together, these varieties create a balanced and approachable cup with a creamy body, bright citrus acidity, and refined sweetness, featuring notes of chocolate, caramel, brown sugar, citrus, and delicate floral aromatics .

VARIETAL IN FOCUS

Bourbon

ORIGIN

A natural mutation of Typica that developed on Réunion Island.

CHARACTERISTICS

Medium yield, broader leaves, susceptible to disease but excellent quality.

CUP PROFILE

Sweet, complex, round body with chocolate and subtle fruit notes.

ROLE IN THIS LOT

Adds sweetness and complexity to the cup.

Catimor

ORIGIN

A Timor Hybrid × Caturra cross developed at the Coffee Research Centre (CIFC) in Oeiras, Portugal in 1959. Widely distributed across Asia, Central America, and Africa from the 1970s onward.

CHARACTERISTICS

Compact dwarf plant, very high yield, and strong resistance to coffee leaf rust (CLR) and coffee berry disease (CBD). Widely planted in Indonesia, Vietnam, India, and Central America due to low production costs and disease resilience.

CUP PROFILE

Variable depending on altitude and processing — can show earthy, woody, or rubbery undertones at low altitude; cleaner and more balanced at high altitude with careful processing.

ROLE IN THIS LOT

Provides productive volume and disease-resistant stability; cup quality is processing-dependent.

Typica

ORIGIN

The original Arabica, spread from Ethiopia to Yemen and then worldwide.

CHARACTERISTICS

"Tall plant, low yield, highly susceptible to disease.

CUP PROFILE

Clean, sweet, and well-balanced with complex acidity and subtle fruit.

ROLE IN THIS LOT

Contributes elegant clarity and refined sweetness.

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Peru Coffee Drying Process (Fully Washed)

1

SUN DRYING

After depulping, fermentation, and washing, the parchment coffee is spread on patios and raised drying beds. It is naturally dried under the sun, gradually reducing moisture while preserving the coffee’s clean and balanced character.

2

EVEN DRYING

The parchment is regularly turned to promote even airflow and consistent moisture loss. This careful drying helps maintain the coffee’s sweetness, bright acidity, and clean cup profile.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches the appropriate moisture level for stable storage and export preparation. Careful moisture control helps preserve the bean’s quality and developed flavor characteristics.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Toffee

Pear

Milk Chocolate

BODY

Very High

ACIDITY

Average

SWEETNESS

Above Average

WHY WE SELECTED THIS LOT

Why We Selected This Lot

During cupping, Lot 1257 – Organic Peru SHB – La Florida stood out for its balanced sweetness, bright citrus acidity, and creamy body. Notes of milk chocolate, caramel, brown sugar, and delicate citrus create a cup that is both approachable and expressive.

The combination of high-elevation cultivation, organic farming practices, and fully washed processing allows this lot to showcase the distinctive character of Junín, Peru. Its clean finish, refined sweetness, and balanced structure make it a compelling expression of the region’s specialty coffee.

We’re proud to support the smallholder farming families of CAC La Florida and share a coffee that reflects their commitment to quality, sustainability, and nearly six decades of cooperative coffee-growing tradition.

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☆ ☆ ☆ ☆ ☆ (3 Reviews)

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