Bright, sweet, juicy and floral, with notes of blackberry, mandarin and vanilla.

  • El Páramo, Nuevo Paraíso, El Chaupe Ihuamaca, San Ignacio, Cajamarca
  • Peru
  • 1,850 MASL
  • Washed
  • Yellow & Red Caturra
  • Blackberry, Mandarin, Vanilla

Origin Story

Red Beetle exists to bring coffees with high-potential from under-represented communities to the speciality market, and by doing so delivering higher prices and a more secure income to producers, along with technical assistance to help them improve production.

Through Red Beetle we have already been able to share incredible coffees with you from San Mateo Yoloxochitlán in Mexico’s Sierra Mazateca, and from the Zapoteco community in the Sierra Juárez that currently fills our Onwards house espresso slot.

Red Beetle operates slightly differently in Peru, partnering in this case with the CASIL cooperative of farmers based out of San Ignacio in Cajamarca. Elton and José from CASIL do most of the groundwork in the region in terms of QC and technical assistance, with Red Beetle providing additional QC and links to market.

This the the first of hopefully many lots that we have been able to source through this network, and with the logistical help of our pals at Raw Material.

Elizabath Rojas’s farm El Páramo is found at 1,850 MASL near the town of El Chaupe in Cajamarca, and bordering the huge Tabacones Namballe natural reserve. The team at Red Beetle have found that the areas surrounding the reserve deliver incredible coffee, and this is certainly the case in this instance.

The coffee is grown with plenty of shade cover, and is harvested by Elizabeth with the help of her parents and brother. After resting in cherry, the coffee undergoes an 40 hour open tank dry fermentation before being pulped, washed, and laid out to dry on raised beds for 15-20 days.

The family submitted a slightly lower scoring lot to the Expocafé Cajamarca competition last year and placed second, which should give you an indication of what to expect with this particular lot.

We hope you enjoy it as much as we do, and with the help of Red Beetle and Raw Material, hope to share many more coffees from this region with you over the months and years to come.

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