San Martín (Alto Mayo) · Variety
Typica 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 Typica is one of the varieties behind that reputation. The region's farms sit at 1,100–1,800 m — Typica's preferred range is 1,200–2,000+ m — and harvest runs april – august, the window in which the variety's character is decided in the field.
Typica brings its own agronomic personality to San Martín (Alto Mayo): a tall, conical, low branch density plant with low yield potential, and disease behavior best summarized as very susceptible to leaf rust, cbd, and nematodes. 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 clean, sweet, silky body with delicate citrus and floral notes at altitude, 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 | 1,200–2,000+ m |
| Harvest | April – August |
| Species | Arabica |
| Lineage | Foundational lineage carried from Yemen via Java and Amsterdam to the Americas in the 1700s |
| Disease resistance | Very susceptible to leaf rust, CBD, and nematodes |
| Regional cup profile | Milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift. |
Typica in San Martín (Alto Mayo) — frequently asked questions
Does Typica grow well in San Martín (Alto Mayo)?
Yes — the region's 1,100–1,800 m range overlaps the variety's preferred 1,200–2,000+ 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) Typica taste like?
Expect clean, sweet, silky body with delicate citrus and floral notes at altitude, expressed through the region's typical character: milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift.
When is Typica 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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