Cajamarca (Jaén & San Ignacio) · Variety
Bourbon in Cajamarca (Jaén & San Ignacio)
Cajamarca (Jaén & San Ignacio) is known for peru's northern quality engine — high-altitude organic smallholder lots, and Bourbon is one of the varieties behind that reputation. The region's farms sit at 1,600–2,100 m — Bourbon's preferred range is 1,100–2,000 m — and harvest runs may – september, the window in which the variety's character is decided in the field.
Bourbon brings its own agronomic personality to Cajamarca (Jaén & San Ignacio): a tall with more branch density than typica plant with moderate (20–30% above typica) yield potential, and disease behavior best summarized as susceptible to rust and cbd. Regional processing leans on washed, honey, natural, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Cajamarca (Jaén & San Ignacio)'s expression stands apart: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while the regional cup runs toward honey, orange, and stone fruit with delicate florals; sweet, clean, and increasingly complex in top cooperative micro-lots. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Cajamarca (Jaén & San Ignacio) |
|---|---|
| Country | Peru |
| Region altitude | 1,600–2,100 m |
| Variety optimal altitude | 1,100–2,000 m |
| Harvest | May – September |
| Species | Arabica |
| Lineage | Yemeni stock naturalized on Réunion (Île Bourbon), spread by missionaries from the 1850s |
| Disease resistance | Susceptible to rust and CBD |
| Regional cup profile | Honey, orange, and stone fruit with delicate florals; sweet, clean, and increasingly complex in top cooperative micro-lots. |
Bourbon in Cajamarca (Jaén & San Ignacio) — frequently asked questions
Does Bourbon grow well in Cajamarca (Jaén & San Ignacio)?
Yes — the region's 1,600–2,100 m range overlaps the variety's preferred 1,100–2,000 m, and local processing traditions (washed, honey, natural) suit its characteristics. It is one of the varieties Cajamarca (Jaén & San Ignacio) is known for.
What does Cajamarca (Jaén & San Ignacio) Bourbon taste like?
Expect caramel sweetness, balanced citric acidity, buttery mouthfeel, expressed through the region's typical character: honey, orange, and stone fruit with delicate florals; sweet, clean, and increasingly complex in top cooperative micro-lots.
When is Bourbon from Cajamarca (Jaén & San Ignacio) harvested?
The regional harvest runs may – september; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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