Cajamarca (Jaén & San Ignacio) · Variety
Caturra in Cajamarca (Jaén & San Ignacio)
Cajamarca (Jaén & San Ignacio) is known for peru's northern quality engine — high-altitude organic smallholder lots, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,600–2,100 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs may – september, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Cajamarca (Jaén & San Ignacio): a dwarf/compact, high planting density plant with high (with fertilization) yield potential, and disease behavior best summarized as highly susceptible to leaf rust. 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 bright citric acidity, sugar-cane sweetness, lighter body than bourbon, 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 | 1,200–1,900 m |
| Harvest | May – September |
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Disease resistance | Highly susceptible to leaf rust |
| Regional cup profile | Honey, orange, and stone fruit with delicate florals; sweet, clean, and increasingly complex in top cooperative micro-lots. |
Caturra in Cajamarca (Jaén & San Ignacio) — frequently asked questions
Does Caturra grow well in Cajamarca (Jaén & San Ignacio)?
Yes — the region's 1,600–2,100 m range overlaps the variety's preferred 1,200–1,900 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) Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, 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 Caturra 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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