Saul Menor, a first-generation coffee farmer, owns a 4ha farm in San Francisco village, Huabal district, near Jaen. Originally from Cajamarca and hailing from a potato farming family, Saul moved to Jaen at a young age, investing his savings in land for coffee cultivation. While consistently producing a substantial coffee volume, Saul has recently shifted his focus to prioritize quality and enhance his cup score. Specializing in the Caturra variety at high altitudes, he’s expanding his cultivation to include Geisha and Marshel (a Peruvian variety), expected to yield their first production in 2024.

During the harvest season, he employs 8 to 10 temporary workers for selective picking, ensuring ripe cherries. Post-harvest, the beans undergo flotation, pulping, and a 48-hour fermentation in ceramic tanks. After meticulous washing, the coffee is dried on raised beds or a wooden patio for about two weeks. Once dried, it is transported to Jaen for analysis at the Chacra Coffee warehouse.

Peruvian Caturra distinguishes itself in Latin America, displaying a unique profile possibly attributed to its distinct lineage in Peru, although formal genetic analysis is pending. Notable for its relatively small bean size, it offers a more aromatic cup, setting it apart from Central American Caturra varieties. The flavour profile of Peruvian Caturra is characterized by a pronounced taste of stone fruit, accompanied by light florals and clear citrus acidity. This captivating blend enhances its appeal among cuppers and enthusiasts, reinforcing its standing as a distinctive and high-quality coffee variety in the diverse Peruvian coffee landscape.