San Martín (Alto Mayo) · Variety
Caturra in San Martín (Alto Mayo)
San Martín (Alto Mayo) is known for high-jungle cooperatives that turned peru's north into an organic powerhouse, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,100–1,800 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs april – august, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to San Martín (Alto Mayo): 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, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, San Martín (Alto Mayo)'s expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | San Martín (Alto Mayo) |
|---|---|
| Country | Peru |
| Region altitude | 1,100–1,800 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | April – August |
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Disease resistance | Highly susceptible to leaf rust |
| Regional cup profile | Milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift. |
Caturra in San Martín (Alto Mayo) — frequently asked questions
Does Caturra grow well in San Martín (Alto Mayo)?
Yes — the region's 1,100–1,800 m range overlaps the variety's preferred 1,200–1,900 m, and local processing traditions (washed, honey) suit its characteristics. It is one of the varieties San Martín (Alto Mayo) is known for.
What does San Martín (Alto Mayo) Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift.
When is Caturra from San Martín (Alto Mayo) harvested?
The regional harvest runs april – august; 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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