Perú Jaén Community - Natural

We Taste - Red berries, honey-caramel, apple juice

The rugged northern Perúvian region of Cajamarca consistently produces some of the sweetest coffees that cross our cupping table. The combination of nourishing volcanic minerals, ample precipitation, and a nigh Equatorial climate foster excellent quality potential for the high-elevation small farms nestled in the Andéan montane forests surrounding the city of Jaén.

After harvesting by hand, smallholder producers dry their whole berries intact, which they then deliver to a nearby exporter warehouse in Jaén. The producers' samples are analyzed physically and qualitatively, then offered a price based on assessment. To help producers preserve cup quality, Falcon Perú SARL utilizes on-site facilities to ensure all coffee is dried to an ideal moisture level. As part of their Blueprint Project, Falcon is committed to maintaining full traceability and economic transparency from farm to consumer.

At a week off-roast, our medium roasting yields a layered sweetness from this fruit-forward natural process. Expect a core flavor of red berries and honey-caramel. Balanced by a citric-malic acidity with an explosion of fermentation, this bright, juicy character blends seamlessly with a medium body rounded out by that superlative sweetness.

Roast: Light-Medium - A week plus off-roast yields sweet, balanced cups.
Process: Natural
Varieties: Caturra, Marshel
Elevation: 1750-1950 masl - The range in elevation produces great complexity.
Location: High-elevation farms around Jaén, Cajamarca, Perú
Producers: Smallholder producers (1.5 hectares avg.)
Exporter: Falcon Perú SARL
Grades / Certifications: SHB
Harvest: Jun.-Aug. 2025

Brew Guides
Espresso: 1:2.2 in 25-28 sec.
Filter: 1:16.4