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Peru
Efrain
Cup Notes: Tangerine, Red Apple, Caramel Fudge
Bright and expressive, with vibrant notes of ripe tangerine and crisp red apple, carried by a clean, lively acidity. A smooth caramel fudge sweetness unfolds in the finish, adding warmth and balance to the cup.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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Details
- Producer
- Efrain Carhuallocllo Salvador
- Country
- Peru
- Terroir
- Chirinos
- Altitude
- 1850-2000 masl
- Process
- Classic Washed - Raised Beds
- Arabica cultivar
- Caturra
- Picked in
- August 2025
- Arrived in
- October 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Efrain Carhuallocllo Salvador owns four hectares of land in the village of El Corazón, in the district of Chirinos, northern Peru. From these high elevations, between 1850 and 2000 meters above sea level, he cultivates coffee with remarkable dedication and technical precision.
Widely regarded as one of the most innovative producers in the country, Efrain manages both his farm and wet mill with exceptional care. Every stage — from harvesting to processing — reflects a meticulous approach aimed at preserving clarity, structure, and expression of terroir.
He competed in the very first Cup of Excellence held in Peru, earning an outstanding second place. Even before that milestone, Efrain had already distinguished himself in numerous local and national competitions — and he continued to do so in the years that followed. Today, he is considered one of Peru’s most awarded and respected coffee producers.
On his farm, Efrain cultivates mainly Caturra (both red and yellow) as well as small lots of Geisha. Herbicides and pesticides are not used in cultivation, while carefully managed fertilisation supports plant health and consistent yields.
THE VARIETY
CATURRA is a natural mutation of Bourbon, discovered in Minas Gerais, Brazil, between 1915 and 1918. A single-gene mutation for compact growth gave rise to its name, derived from the Guarani word “small.”
First studied by the Instituto Agronômico (IAC) of São Paulo in 1937, Caturra soon attracted attention for its short stature and dense branching, which allowed closer planting and higher yields. Through mass selection, generations of the most productive plants were refined over time.
Never officially released in Brazil, Caturra spread across Central America in the mid-20th century and became a regional benchmark for both yield and cup quality. In Colombia, it accounted for nearly half of the country’s coffee production until the arrival of rust-resistant hybrids such as Castillo—its genetic descendant. Caturra also served as a parent in the creation of the Catimor group, merging its compact form with the disease resistance of the Timor Hybrid.
THE FERMENTATION PROCESS
Cherries are carefully cleaned and sorted before fermentation in pristine water tanks, with temperature and duration closely monitored. After 12–16 hours, the coffee is washed again and transferred to raised beds, where it dries slowly over 10–14 days.
The parchment is then rested for approximately 20 days before evaluation and export.
Throughout the process, the farm employs efficient water management and treats all wastewater prior to disposal—an approach that harmonises quality with environmental stewardship. This washed process highlights clarity, structure, and a refined expression of the terroir.
