Peru Jaén Natural

Pache is a rare coffee variety originating in South America, believed to be a natural mutation of Bourbon. Its genetic lineage makes it distinct, with small, round beans and slow maturation. Though closely related to Bourbon, Pache has unique traits that have allowed it to survive in high-altitude regions and maintain its identity across generations of smallholder farms.

Catuai is a hybrid coffee variety developed in Brazil in the 1940s by crossing Mundo Novo and Caturra. It was bred for its compact, resilient plants, making it well-suited to high-density planting and resistance to wind and rain. Catuai’s genetic lineage combines the hardiness of its parents with reliable yields, which is why it has become one of the most widely planted varieties across Latin America.

After harvest, the cherries are spread on raised drying beds to allow air to circulate evenly, promoting consistent drying and reducing the risk of mold or fermentation defects. Farmers monitor the cherries carefully, turning them regularly until they reach the desired moisture content. Once dried, the coffee is hulled to remove the dried fruit, leaving the parchment-ready beans. This method ensures traceability from farm to drying and allows direct engagement with producers, supporting consistent handling and management of small-lot, natural-processed coffee.