Minga Family - Peru

The Cajamarca region, located in northern Peru, is renowned for its exceptional terroir, which is ideal for producing specialty coffees. The plantations, spread between 1,100 and 2,400 meters above sea level, benefit from a temperate climate and various microclimates that allow the cherries to ripen slowly and uniformly.

In this region, producers mainly cultivate traditional Arabica varieties, such as Typica, Caturra, and Bourbon, using sustainable and environmentally friendly practices. Among these is a dry fermentation method that allows for the development of the coffee's complexity and natural aromas. The process begins with a 12 to 15-hour cherry fermentation, during which natural sugars and aromas are concentrated through controlled oxidation. After this first stage, the cherries are pulped, and the parchment coffee undergoes a second fermentation for 40 to 48 hours, depending on local climatic conditions. This method produces balanced cup profiles, with harmonious acidity and intense, nuanced aromas.

For drying, most producers use covered dryers, solar dryers, or patios covered with plastic tarps, which protect from rain while ensuring optimal aeration. The drying time depends on weather conditions and can vary from 15 to 20 days, until the beans reach a stable moisture content. These traditional and meticulous practices result in high-quality coffees, demonstrating the care and attention of the producers, and ensuring complete traceability from plantation to cup. The combination of controlled fermentation and precise drying promotes aroma development while preserving the unique characteristics of each lot.

Cajamarca coffees are known for their lively acidity, balanced body, and aromas of fruit, flowers, and cocoa. The terroir allows coffees to develop distinctive flavors, making this region a benchmark origin for specialty coffee markets worldwide. This coffee, both light and acidic, offers notes of baked apple, plum, milk chocolate, and sweet almond. Thanks to a roast with more development, it is ideal for a lively espresso, with a harmonious chocolate finish.