Hector Saavedra

Hector, the driving force behind his family's coffee production since childhood, leads a collective of 10 dedicated farming families in Peru, united in their pursuit of exceptional coffee. With the support of coffee associations, Hector has spearheaded initiatives to transform their farms into authentic agritourism destinations, offering unique experiences like coffee auctions to visitors. Hector and his family are committed to building a more prosperous and sustainable future for their coffee community.

Peruvian coffee has gained a strong reputation not just for its flavour and quality, but also for its environmental ethics and sustainable practices. Many Peruvian coffee farms grow coffee under the shade of native trees. This preserves biodiversity, protects wildlife habitats, and maintains healthy ecosystems. Shade-grown coffee also reduces the need for synthetic fertilizers and pesticides. Synthetic chemicals can leach into groundwater or run off into rivers and streams, causing pollution and harming aquatic ecosystems. Reducing their use helps maintain clean water sources for both communities and wildlife. Like this lot, Peruvian coffees are usually sun-dried after the washing process. Sun drying requires no electricity or fuel, making it one of the most sustainable post-harvest processing methods.

This Yellow Caturra lot was meticulously hand-picked and sorted to ensure only the highest quality cherries. Following a thorough washing process to remove all mucilage, the coffee was later sun-dried for 15 days on concrete patios. This can create cleaner brighter flavours. We found delicious notes of blueberries, melon and a light-weight sugar sweetness. We’ve roasted this coffee medium-light, best suited to manual brewing and enjoyed black in our view. We hope you enjoy it’s high cup score of 87.

Best for manual brewing.