Peru, Lorenzo Arbildo Parra
Crisp, Sweet, Nutty
A washed Caturra microlot from Finca La Naranja in the Chirinos highlands of northern Peru. Lorenzo Arbildo Parra and his team grow it organically at 1,950 meters, and it cups soft and round: red apple and peach up front, toasted walnut and a mellow sweetness on the finish.
Tasting Notes: Red apple, peach, toasted walnut
Origin: San Ignacio, Cajamarca, Peru
Producer: Lorenzo Arbildo Parra, Finca La Naranja
Variety: Caturra
Altitude: 1,950 masl
Process: Washed
Harvest: May to October
Roast Level: Medium-Light
Recommended Brew: Pour-over, AeroPress, or filter
About the Coffee:
Finca La Naranja sits in the Chirinos area of San Ignacio, high in Cajamarca, the region that grows roughly a quarter of all Peruvian coffee. Lorenzo and his team farm with the environment first, making their own compost and bio-fertilizers and harvesting selectively by hand. Cherries are depulped and given an open-air fermentation before being washed clean and dried, the classic northern-Peru washed style that keeps the cup clean and sweet. The result is gentle and approachable: soft in the mouth, with red apple and peach up top and toasted walnut underneath.
About Lorenzo:
Lorenzo Arbildo Parra helps run Finca La Naranja and keeps sustainability at the center of the work, from composting to careful selective picking. He and his team are studying how to grow newer varieties and hope to keep supplying this quality of coffee year after year, building the long-term relationships that let small Cajamarca farms reach further.
Crisp, Sweet, Nutty
A washed Caturra microlot from Finca La Naranja in the Chirinos highlands of northern Peru. Lorenzo Arbildo Parra and his team grow it organically at 1,950 meters, and it cups soft and round: red apple and peach up front, toasted walnut and a mellow sweetness on the finish.
Tasting Notes: Red apple, peach, toasted walnut
Origin: San Ignacio, Cajamarca, Peru
Producer: Lorenzo Arbildo Parra, Finca La Naranja
Variety: Caturra
Altitude: 1,950 masl
Process: Washed
Harvest: May to October
Roast Level: Medium-Light
Recommended Brew: Pour-over, AeroPress, or filter
About the Coffee:
Finca La Naranja sits in the Chirinos area of San Ignacio, high in Cajamarca, the region that grows roughly a quarter of all Peruvian coffee. Lorenzo and his team farm with the environment first, making their own compost and bio-fertilizers and harvesting selectively by hand. Cherries are depulped and given an open-air fermentation before being washed clean and dried, the classic northern-Peru washed style that keeps the cup clean and sweet. The result is gentle and approachable: soft in the mouth, with red apple and peach up top and toasted walnut underneath.
About Lorenzo:
Lorenzo Arbildo Parra helps run Finca La Naranja and keeps sustainability at the center of the work, from composting to careful selective picking. He and his team are studying how to grow newer varieties and hope to keep supplying this quality of coffee year after year, building the long-term relationships that let small Cajamarca farms reach further.
How to Brew
Our recommended recipe for this coffee at home.