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Peru – Rioja washed
€ 15.05 – € 90.40
Country: Peru
Region: Perlamayo, Huabal
Farm: El Perlamayo
Altitude: 1800 – 1900 masl
Variety: Caturra
Processing: washed
Taste profile: gooseberry, linden blossom, panela
At the El Perlamayo farm, the Rioja family faces challenging conditions related to climate change. However, thanks to their dedicated and meticulous work and innovative approach to agriculture, they can still produce high-quality coffee. We were particularly impressed by their washed Caturra coffee, which features a beautifully balanced flavor with pleasant fruity acidity and a finish reminiscent of dried cane juice.
PRODUCER
The Rioja family runs a coffee farm called El Perlamayo. The 2-hectare farm is located at an altitude of 1900 meters above sea level. The effects of climate change and fluctuating temperatures are becoming more apparent at this elevation. Droughts are occurring more frequently, posing a risk to coffee production. The Rioja family is working to address this situation. To mitigate the impacts of climate change, they have installed shade trees throughout the farm to help regulate temperature. They have also focused on effective irrigation and soil quality. They are achieving these goals by building proper drainage and regularly applying organic fertilizers.
PROCESSING
The harvest here takes place annually from June to October. After picking, the coffee cherries are allowed to rest. This is followed by pulping and soaking in water for 24 hours. The washed coffee beans are then moved to raised beds, slowly sun-dried for approximately 20 days. Once the moisture content reaches ideal levels, the coffee is prepared for storage and transported to Falcon’s warehouse in Jaen for quality inspection.
VARIETY
Caturra is one of the most well-known and widespread coffee varieties. It is a mutation of the Bourbon variety discovered in Brazil. Caturra is known for its high yield and good flavor quality. This variety is popular among farmers for its ability to grow quickly and well, increasing harvest efficiency.
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
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
Country: Rwanda
Region: Karambi, Western Province
Altitude: 1760 m.a.s.l.
Variety: Red Bourbon
Processing: honey
Taste profile: oolong tea, green apple, elderflower lemonade
The Gitwe processing station sits atop a mountain valley at an altitude of nearly 2000 meters above sea level. You’ll reach it along a path lined with beautiful towering coffee and tropical fruit trees. Despite its size of less than 1 hectare, it’s the smallest station in the Western Province, yet it produces the finest coffees in Rwanda.
We’ve selected a coffee processed using the honey method, resulting in a pleasantly tea-like cup with notes of elderflower.
Country: Kenya
Region: Kibugu, Embu
Station: Gatugi
Altitude: 1800 m. a. s. l.
Varietal: SL14, SL28
Processing: washed
Tasting notes: Rhubarb cake, red current, vanilla
Country: Colombia
Region: Pinchinde, Valle De Cauca
Farm: Inmaculada
Altitude: 1700 – 2000 m.a.s.l.
Processing: natural
Variety: Geisha
Taste profile: wild strawberries, lemon curd, lavender
A Colombian family’s dream became a reality. Inmaculada Farm, surrounded by the beautiful Andes mountains, embodies a love for nature and gratitude to the community in Pichindé, where the family has lived for several generations. Join them for a moment with a cup of their naturally processed Inmaculada Geisha—the sweetness of wild strawberries, delicate fruity acidity, lemon curd, and lavender.
Country: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea
Country: Rwanda
Region: Nyamasheke, Western Province
Altitude: 1650 m.a.s.l.
Variety: Red Bourbon
Processing: natural
Taste profile: strawberry shake, milk chocolate, bergamot
In the beautiful mountainous area of the Nyamasheke region in western Rwanda, the Mutovu River flows, which in 2012 lent its name to the newly built processing station, providing it with a valuable water source. Although our coffee was processed using the dry method, it didn’t require much water during processing. This method gives the coffee a complex and sweet flavor.
Look forward to a cup that tastes like a creamy milkshake made from juicy summer strawberries.
You can read below about how a truck driver became a coffee farmer. But more importantly, you can taste the excellent coffee produced by his son, Josias Cardoso. Look forward to a light and creamy Brazil with fresh fruity tones and the sweetness of Nutella.
Country: Brazil
Region: Minas Gerais, Ilicínea
Farm: Comunidade Urtiga
Altitude: 1000 m.a.s.l.
Variety: Arara
Processing: natural
Taste profile: nutella, apple, Baileys, lemon grass
You can read below about how a truck driver became a coffee farmer. But more importantly, you can taste the excellent coffee produced by his son, Josias Cardoso. Look forward to a light and creamy Brazil with fresh fruity tones and the sweetness of Nutella.
Country: Rwanda
Region: Nyamasheke, Western Province
Altitude: 1650 m.a.s.l.
Variety: Red Bourbon
Processing: natural
Taste profile: strawberry shake, milk chocolate, bergamot
In the beautiful mountainous area of the Nyamasheke region in western Rwanda, the Mutovu River flows, which in 2012 lent its name to the newly built processing station, providing it with a valuable water source. Although our coffee was processed using the dry method, it didn’t require much water during processing. This method gives the coffee a complex and sweet flavor.
Look forward to a cup that tastes like a creamy milkshake made from juicy summer strawberries.
Country: Rwanda
Region: Karambi, Western Province
Altitude: 1760 m.a.s.l.
Variety: Red Bourbon
Processing: honey
Taste profile: oolong tea, green apple, elderflower lemonade
The Gitwe processing station sits atop a mountain valley at an altitude of nearly 2000 meters above sea level. You’ll reach it along a path lined with beautiful towering coffee and tropical fruit trees. Despite its size of less than 1 hectare, it’s the smallest station in the Western Province, yet it produces the finest coffees in Rwanda.
We’ve selected a coffee processed using the honey method, resulting in a pleasantly tea-like cup with notes of elderflower.
Country: Peru
Region: Perlamayo, Huabal
Farm: El Perlamayo
Altitude: 1800 – 1900 masl
Variety: Caturra
Processing: washed
Taste profile: gooseberry, linden blossom, panela
At the El Perlamayo farm, the Rioja family faces challenging conditions related to climate change. However, thanks to their dedicated and meticulous work and innovative approach to agriculture, they can still produce high-quality coffee. We were particularly impressed by their washed Caturra coffee, which features a beautifully balanced flavor with pleasant fruity acidity and a finish reminiscent of dried cane juice.
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.
Country: Brazil
Region: Tres Pontas, Sul de Minas
Processing station: Rancho Grande
Altitude: 950 m.a.s.l.
Variety: Topazio
Processing: anaerobic natural
Taste profile: dates, Baileys, lemon grass
Brazil is generally considered a country where coffee tastes are conservative and even boring for some; it certainly does not include the coffee from Rancho Grande farm and their Manga Larga project. In the cup, you can find extraordinary tastes rarely found in Brazilian coffee, such as tones of dates, Baileys, and lemon grass.