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Peru – Jaén
Price range: € 15.48 through € 92.82
Country: Peru
Region: Jaén, Cajamarca
Farm: Jaén
Altitude: 1750 – 2000 MASL
Variety: Catuai, Pache, Caturra
Processing: Washed
Flavor Profile: Milk chocolate with nuts, hibiscus, green apple
Jaén brings together eight farmers from the Cajamarca region of northern Peru, who, thanks to meticulous processing and ideal growing conditions, produce exceptional specialty coffee. This region is also a hub for innovation in transparency and sustainability. With careful processing and a strong focus on quality, their harvest transforms into the coffee we have roasted for you.
PRODUCER
Jaén comes from eight producers in the high-altitude areas surrounding Jaén, the capital of the Cajamarca region in northern Peru. The region’s rich volcanic soil, tropical rainfall, and ideal climate create excellent potential for high-quality coffee production.
In 2018, Falcon Peru SARL was established as an export company, along with a small warehouse and a quality control lab in Jaén. Farmers who supply their coffee immediately receive a quality analysis, cupping scores, and an offer price. By maintaining full traceability from farm to consumer, these coffees meet the standards of Falcon’s Blueprint Project, ensuring economic transparency for every participating household.
Peru was the first country selected for Falcon’s Carbon Project, launched in the fall of 2022. This project aims to conduct detailed research on farm-level carbon emissions and explore ways to reduce the environmental footprint of coffee cultivation.
PROCESSING
Farmers harvest coffee mid-season and process it on their farms using hand-operated pulpers, fermentation tanks, and drying patios or raised beds. After processing, the coffee is delivered to Falcon’s warehouse in Jaén, where it undergoes sorting, moisture testing, sample roasting, and cupping.
VARIETY
Catuai, Pache, and Caturra are well-established varieties in the specialty coffee world. They share a compact growth habit that facilitates harvesting and excellent adaptability to higher altitudes.
Catuai – A hybrid from Brazil (Mundo Novo × Caturra), bred for high productivity and resistance to wind and heavy rain. It thrives best at mid-altitudes.
Pache – A natural mutation of Bourbon discovered in Guatemala, characterized by a smaller stature and suitability for denser planting in higher altitudes.
Caturra – A natural mutation of Bourbon with a compact growth form and higher productivity, making hand-picking easier and ensuring even light distribution.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Farm and station story
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In 2015, they built their dry mill, Cafetos de Segovia, gaining total control over processing. Today, they process coffee from their fields and work with over 47 smallholder farmers across the Macuelizo region.
How it’s processed
Coffee from Bethania is washed, a method that brings out clarity and brightness. About 80% of batches undergo this strict washed protocol. Fresh cherries are rapidly processed into wet parchment and then dried on patios: first in shade for 5–6 days, then in the sun. The patios are covered with black mesh to avoid direct ground contact.
Drier-processed cherries are also actively turned and pooled during hot periods to ensure even drying and flavor retention, especially critical at lower altitudes (below 900 m asl) where the sun’s intensity is stronger.
Varietal
This coffee centers on the Java varietal, celebrated for its gentle sweetness, floral notes, and nuanced complexity. Originally from Ethiopia, Java has thrived in Nicaragua’s microclimate. The farm also grows Caturra, Catuai, Catimor, and Maracaturra, allowing the sisters to experiment and continually refine the flavor profile.