- Region
- Callayuc, Cajamarca
- Altitude
- 1,800 - 2,000 metres above sea level
- Varietal
- Caturra, Pache
- Process
- Washed, 48 hours fermentation in open tanks
- Producer
- 17 smallholder producers
- Sourcing Partner
- Cultivar Peru
Cane sugar sweetness provides a comforting backdrop to this coffee. This is complimented by chocolate fudge and lemon sorbet to produce a balanced and comforting cup profile.
Recommended for espresso machine, stovetop, and French Press.
Origin Story
The northern part of Peru, thanks to the Andes mountain range and its proximity to the equator, has a warm climate, fertile lands and dense vegetation. It is an area with rich cultural traditions that the population has managed to preserve up till today. In that northern area, the Cajamarca region stands out for its diversity in geography, ranging from Andean ecosystems to high-altitude forests of great beauty.
The Puente Solaya micro-lot comes from the Callayuc district in the Cutervo province, where cultivation of coffee is recent, especially in the populated centers. In Spanish, ‘puente’ means bridge and Solaya is the hill separating the two communities where this lot was sourced. This hill is a great metaphor of a link, a nexus, a bridge (“puente'') between both communities that share potential for great coffee and warm hospitality.
Processing
This lot was harvested in June-September 2025 and processed using the washed method. After the cherries were de-pulped, they ferment for 48+ hours. At the end of fermentation, the coffee is washed using clean water from the nearby stream. The coffee is dried under shade for 15 days.
