Peru – Santo Tomas

PRODUCER

Elmer Mego, a coffee grower from the Santo Tomas area in Peru’s Cutervo province, had cultivated coffee since 2007 when he planted his first coffee trees on his farm. The family-run operation emphasizes collaboration—Elmer focuses on farm management, while his daughter Veronica, who studies business management and English, takes on responsibilities in sales and organization. Additionally, Elmer supports neighboring farmers by forming a small association to improve market access collectively. Through these efforts, his farm not only produces high-quality coffee but also inspires other growers in the region, making Elmer a prominent figure in Peru’s coffee community.

PROCESSING

The washed processing method on Elmer’s farm is adapted to the region’s cooler climate. After harvesting, the coffee cherries are de-pulped and washed, then fermented for three days in bags to develop a rich flavor profile. The beans are then sun-dried for 15 days. This meticulous process reflects Elmer’s attention to detail and commitment to achieving his coffee’s highest possible quality.

VARIETALS

Catimor is a hybrid coffee varietal created in 1959 by crossing Caturra and Timor. It was primarily developed to enhance resistance to diseases like coffee leaf rust, a trait inherited from Timor’s robusta genetics while maintaining high cup quality and productivity from Caturra. Its flavor profile often features red fruit notes and mild spiciness.

Catuai, another popular varietal, is known for its distinctive flavor profile. A hybrid of Mundo Novo and Caturra, it combines sweet and fruity tones, often with hints of red fruit and delicate acidity. Its compact growth makes it more wind-resistant and accessible to harvest.