English
Čeština
Peru – San Pedro
€ 15.48 – € 92.82
Country: Peru
Region: San Pedro, Tabaconas
Farm: San Pedro
Altitude: 1,700–1,900 MASL
Variety: Caturra
Processing: Washed
Flavor Profile: Hazelnut, Plums, Rosehip Tea
The Caturra from the San Pedro farm in Peru brings together two small-scale farmers, Carmela Mondragón Salazar and Juan Manchay Santos, who cultivate this variety on their 1.5-hectare farms in the Tabaconas region. This area has immense potential for growing specialty coffee, thanks to its ideal conditions, the farmers’ meticulous work, and their dedication to continuously improving production quality. This Caturra is characterized by delicate notes of hazelnut, plums, and rosehip tea.
PRODUCER
San Pedro, where Carmela and Juan farm, is located in the Tabaconas region, part of the San Ignacio province. This area has great potential for growing specialty coffee, and farmers from higher altitudes have achieved excellent results in national and international competitions in recent years. However, Tabaconas remains relatively isolated, and many farmers rely on local buyers. Selling directly in Jaén, where the coffee is graded, tested, and cupped, remains a challenge but also a path to fairer prices and better conditions for farmers.
PROCESSING
Both farmers process their coffee themselves. After harvesting, the cherries are hand-pulped and fermented in their tanks, then dried on mats on the ground, similar to patio drying. Once processed, the coffee in its protective husk (known as parchment coffee) is transported to the warehouse in Jaén, where it is graded, moisture-tested, sample-roasted, and cupped.
VARIETY
Caturra is a natural mutation of Bourbon that has spread throughout Latin America due to its compact size and high productivity. Its ability to thrive at higher altitudes enhances its complex flavor profile, characterized by pronounced sweetness and delicate acidity.
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
Country: Peru
Region: Jaén, Cajamarca
Farm: Dulce Sueños
Altitude: 1800–1900 MASL
Variety: Mixed
Processing: Decaf – CO₂
Flavor Profile:
The non-profit social enterprise ANDE PERUANOS was founded in 2020 in Jaén with a clear mission – to support farmers, improve their economic stability, and ensure the sustainability of coffee plantations. It brings together families who have been dedicated to coffee cultivation for generations and, through careful processing, delivers high-quality specialty coffee.
This decaffeinated variant is processed using the Sparkling Water Decaf method – a gentle, natural, and organically certified process that preserves the coffee’s flavor and aroma.
Country: Colombia
Region: Pitalito, Huila
Farm: El Diviso
Altitude: 1800 MASL
Variety: Sidra
Processing: Thermal Shock
Flavor Profile: bon pari, mango, chocolate
Nestor Lasso and his family at El Diviso are pushing the boundaries of coffee processing. Through innovative fermentation with brewing yeast, they create a coffee with rich fruity notes, delicate acidity, and floral sweetness.
The Bourbon Sidra variety, grown at high altitudes, offers an exceptionally complex flavor experience that you’re sure to love.
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
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.
Country: Colombia
Region: Anserma, Caldas
Farm: Chapata
Altitude: 1800 m a.s.l.
Variety: Colombia, Castillo, Caturro
Processing: Natural
Flavor Profile: Orange wine, high-quality dark chocolate, banana bread
In the hills of the Colombian department of Caldas lies the Anserma cooperative – a community of more than 2,000 farmers for whom coffee is more than just a crop. It is a part of their daily lives, a tradition passed down through generations. They cultivate Colombia, Castillo, and Caturra varieties, ensuring that each coffee cherry undergoes meticulous sorting, slow drying, and rigorous quality control. At Father’s, we dedicate the same care to this coffee so that you can enjoy its unique flavor in every cup
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.
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: 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: Colombia
Region: El Tambo, Cauca
Farm: El Paraíso – DECAF
Altitude: 1750 – 1950 m.a.s.l.
Variety: Mixed
Processing: Double anaerobic fermentation with Lactobacillus YN09 sugar cane decaf
Flavor Profile: Apricot cake, rhubarb, cardamom, brown sugar
Diego Samuel is pushing the boundaries of coffee processing and innovation. On his farm, he experiments with fermentation and precise processing methods to create coffees with unique flavor profiles. His attention to detail, use of modern technology, and constant pursuit of new possibilities make his coffee stand out in the world of specialty coffee. Thanks to his meticulous processing and innovative approach, you can now experience a coffee that surprises with its complexity and depth of flavor.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: cocoa, apricots, lime
Carbonic maceration 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 for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.
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