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Peru – Jaén
€ 15.48 – € 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.
Related Products
Full creamy body, milk chocolate, and floral aroma. You can find all this in a cup of our espresso blend, Mother Ship.
It will be a pleasure to work with, whether in a café or at home. It serves as an excellent base for your milk-based drinks while also satisfying any fan of pure espresso.
Origin: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800–2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: Washed
Origin: Colombia
Region: Cafe Agario, Ortega, Tolima
Processing station: Suukula – Asorcafe
Altitude: 1830 m.a.s.l.
Variety: Caturra, Castillo, Colombia
Processing: Washed
Flavor profile: Full creamy body, milk chocolate, and floral aroma.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
Country: El Salvador
Region: Ahuachapán, Los Naranjos
Farm / Producer: Los Angeles / Los Naranjos
Altitude: 1750 m.a.s.l.
Variety: Pacamara
Processing: Anaerobic Natural
Taste profile: Pancakes with raspberries and maple syrup
Discover the exceptional Pacamara from a Los Angeles farm in El Salvador. It is processed using anaerobic fermentation, which gives it a unique flavor profile—sweet notes of pancakes with raspberries and maple syrup. Lovingly cultivated by the Velásquez family, this coffee combines the highest quality, environmental sustainability, and social impact.
Country: Peru
Location: San Ignacio, La Coipa
Owner: Marcelino Chinguel
Farm: La Lucuma
Altitude: 1900 m.a.s.l.
Variety: Marshell
Processing: washed
Taste profile: Lychee, yellow melon, and hibiscus
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
Country: Peru
Region: El Palto, Bellavista
Farm: Los Hermanos Guerreros
Altitude: 1800 masl
Variety: Catuai, Bourbon
Processing: Natural
Taste profile: pear tart, kefir, star anise, cocoa
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Peru – Marcelino
El Salvador – Los Angeles
Peru – Santo Tomas
Rwanda – Tumba
Rwanda – Kirambo
Country: El Salvador
Region: Ahuachapán, Los Naranjos
Farm / Producer: Los Angeles / Los Naranjos
Altitude: 1750 m.a.s.l.
Variety: Pacamara
Processing: Anaerobic Natural
Taste profile: Pancakes with raspberries and maple syrup
Discover the exceptional Pacamara from a Los Angeles farm in El Salvador. It is processed using anaerobic fermentation, which gives it a unique flavor profile—sweet notes of pancakes with raspberries and maple syrup. Lovingly cultivated by the Velásquez family, this coffee combines the highest quality, environmental sustainability, and social impact.
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1500 – 2100 m.a.s.l.
Processing: washed
Variety: mix of varieties
Taste profile: rose hip tea, lime, tangerine fresh
The municipality of Inzá, in the province of Cauca, is situated high on the Colombian plateau known as the ‘Macizo Colombiano.’ Inzá is known for its rich indigenous history and great coffee.
Country: Rwanda
Region: Nyamasheke District, Western Province
Farm/producer: Kirambo 123
Altitude: 1,545 m.a.s.l.
Variety: Red Bourbon
Processing: Natural
Taste profile: Yuzu, cherries, milk chocolate, cider
Red Bourbon from the Kirambo farm in Rwanda undergoes natural processing and slow drying on African raised beds. This method enhances its pronounced sweetness and rich fruitiness.
Expect notes of yuzu, cherries, milk chocolate, and cider in the cup. It is full-bodied, juicy, and perfectly balanced.
Country: Rwanda
Region: Nyamasheke District, Western Province
Farm/producer: Kirambo 123
Altitude: 1,545 m.a.s.l.
Variety: Red Bourbon
Processing: Natural
Taste profile: Yuzu, cherries, milk chocolate, cider
Red Bourbon from the Kirambo farm in Rwanda undergoes natural processing and slow drying on African raised beds. This method enhances its pronounced sweetness and rich fruitiness.
Expect notes of yuzu, cherries, milk chocolate, and cider in the cup. It is full-bodied, juicy, and perfectly balanced.
Country: Peru
Location: Santo Tomas, Cutervo, Cajamarca
Owner: Elmer and Veronica Mego
Altitude: 1700 – 1900 m.a.s.l.
Variety: Catuai, Catimor
Processing: washed
Taste profile: Fruit tea, plums, milk chocolate