Apricaturra

This Peruvian Caturra offers elegant, white florals layered with a bright apricot note and a soft vanilla sweetness. Grown by David Armijos and his family on their 3-hectare farm, the coffee reflects careful, hands-on cultivation supported by seasonal pickers. At elevations of 1800–1900 meters, their farm cultivates Caturra, Castillo, Catuai, and Geisha.

After harvest, the cherries are washed with fresh water, then depulped and fermented overnight. The coffee is rinsed clean and undergoes an initial drying phase on raised beds before finishing on patios over 7–10 days.

Process: Washed
Region: La Libertad, Peru
Variety: Caturra