Peru - Santa Rosa

Processing Station: Each lot was picked and processed separately, often by the producers and their families, as the small size of their farms allows for personal management. After harvesting, the coffee is pulped, fermented for 18 to 24 hours, washed, and dried on lined patios for 8 to 12 days. Once dried, it is delivered to the Falcon Coffees warehouse in Jaén.

Process: Each lot was picked and processed separately, often by the producers and their families, as the small size of their farms allows for personal management. After harvesting, the coffee is pulped, fermented for 18 to 24 hours, washed, and dried on lined patios for 8 to 12 days. Once dried, it is delivered to the Falcon Coffees warehouse in Jaén.

Variety: Being a processing station blend, this coffee consists of the Caturra, Typica, Pache and Bourbon varieties. 

• Caturra: Discovered in Brazil back in 1915-1918, word Caturra comes from Guarani language, meaning small. Caturra is from Bourbon-Typica lineage, and it was introduced to Guatemala in the 1940s, having never been officially released in Brazil. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama. In Colombia, it became the dominant variety as it was thought to have comprised half of the country's production. Variety’s susceptibility to coffee leaf rust sparked the need for research and paved the way to Castillo variety. Caturra variety has small trees and with average bean size it produces good quality cups at high altitudes.
• Bourbon: Bourbon varieties are optimal to be grown at higher altitudes with average bean sizes and taller trees. Bourbon varieties tend to produce fuller bodies with sweeter profiles with a bright acidity. Although their cup quality is usually very good, Bourbon varieties are susceptible to diseases and have lower production volumes compared to some other varieties, another reason we are happy to have this coffee in the roastery. Coffee variety is a discussion that does not take place often and some highly sought after varieties (whether for disease resistance or for higher price points) sometimes come at expense of great varieties like Bourbon group.
• Catimor: First created in Portugal at the Centro de Investigação das Ferrugens do Cafeeiro (CIFC), the first of many iterations of Catimors were created by hybridizing a hybrid. The Timor Hybrid was crossed with Caturra, the dwarf Bourbon mutation, and first introduced to Brazil in 1967. 

Source: “Kornman, C. (2019, February 07). The Coffee Roaster’s Complete Guide to Coffee Varieties and Cultivars. Daily Perfect Grind. Retrieved February 11, 2025, from "https://dailycoffeenews.com/2019/02/07/the-coffee-roasters-complete-guide-to-coffee-varieties-and-cultivars/” - Chris Kornman