A washed caturra grown by Mario Jesús near Pariamarca in Peru's remote Chota region. It's rich and full-bodied, with a sticky-sweet finish, reminding us of stem ginger and date.
Mario Jesús
£13.00
£42.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Notes of Earl Grey, Stem Ginger and Date
-
OriginPariamarca, Chota, Cajamarca
-
CountryPeru
-
Altitude2,000 MASL
-
ProcessWashed
-
VarietyCaturra
-
NotesEarl Grey, Stem Ginger, Date
Mario Jesús is one of the more established, senior producers in Pariamarca, Chota, a coffee-growing area at 2,000 MASL, around six hours' drive south of Chirinos, where Finca Churupampa, the family-run farm and exporter behind this lot, is based.
Churupampa usually works with producers closer to home, in the zones immediately around Chirinos, but has been buying from growers in Chota for several years now. The coffee there is excellent, but producers have far less access to the speciality market than their better-known neighbours around Jaén and Chirinos. Closing that gap is exactly what Churupampa was set up to do.
Finca Churupampa grew out of the Tocto-Bermeo family's own farm. After establishing themselves in the speciality market, the family began helping smaller producers in the region do the same, exporting other growers' coffees since 2013 and now representing 28 coffee-farming families across Chirinos and beyond. Their support includes building drying facilities, essential in a region where harvest season is typically damp, as well as promoting organic compost, crop diversification, and small livestock. All of this aims to strengthen biodiversity, food security, and income for coffee-farming households.
Mario Jesús's own path into coffee started later in life. His family farmed sugar cane and potatoes in the area for generations, growing a little coffee only for the household. It wasn't until 2010, when a government-backed development programme reached the region, that Mario Jesús, until then working as an electrician in nearby towns, turned his attention to coffee seriously.
This lot is his washed Caturra: cherries are picked, rested, and depulped, then fermented before washing and drying on raised beds. It's one of several coffees Mario Jesús produces. Alongside his washed lots, he also grows some Bourbon and Typica, and has started experimenting with anoxic fermentation.
Churupampa usually works with producers closer to home, in the zones immediately around Chirinos, but has been buying from growers in Chota for several years now. The coffee there is excellent, but producers have far less access to the speciality market than their better-known neighbours around Jaén and Chirinos. Closing that gap is exactly what Churupampa was set up to do.
Finca Churupampa grew out of the Tocto-Bermeo family's own farm. After establishing themselves in the speciality market, the family began helping smaller producers in the region do the same, exporting other growers' coffees since 2013 and now representing 28 coffee-farming families across Chirinos and beyond. Their support includes building drying facilities, essential in a region where harvest season is typically damp, as well as promoting organic compost, crop diversification, and small livestock. All of this aims to strengthen biodiversity, food security, and income for coffee-farming households.
Mario Jesús's own path into coffee started later in life. His family farmed sugar cane and potatoes in the area for generations, growing a little coffee only for the household. It wasn't until 2010, when a government-backed development programme reached the region, that Mario Jesús, until then working as an electrician in nearby towns, turned his attention to coffee seriously.
This lot is his washed Caturra: cherries are picked, rested, and depulped, then fermented before washing and drying on raised beds. It's one of several coffees Mario Jesús produces. Alongside his washed lots, he also grows some Bourbon and Typica, and has started experimenting with anoxic fermentation.
