Two Sparrows Roasting Co.
COMMUNITYR/MILL: Santo Domingo De La Capilla, Cajamarca, Peru
ARABICA VARIETY: Caturra, Bourbon, Typica, Pache & Catimor
PROCESS:Natural fermentation, fully washed, sun dried
ELEVATION: 1500 - 1900 meters
CUPPING: Orange Peel | Vanilla | Buttery
Coffee from Peru has alway been one of our favorites since our humble beginnings. This coffee caught our attention due to the regions perfect conditions for outstanding coffees: high altitudes, warm temperatures, and abundant rain.
Coffee producers in Santo Domingo de la Capilla are very serious about picking only the ripest cherries, so it can take up to five pickings to complete a harvest. After each picking, the cherry is fermented for approximately 12 hours and then washed and dried. While it’s drying on patios it’s turned several times, which helps to achieve the region’s beautiful shade of green.
Locals here only recently began to focus on coffee. Until about five years ago they primarily produced sugar cane, or yonke (pronounced jon-kay). Traditionally, yonke is grown at low altitudes, but these communities had adapted and were cultivating heirloom plants and distilling a popular Peruvian cane liquor. They’ve since been introduced to coffee, which is more profitable — especially in their capable hands — though yonke remains a popular side business.