Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
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Quantity Available
SOLD OUTLocation
Nuevo Belen, Lonya Grande, Utcumbamba, AmazonasAltitude
1700mVariety
CaturraProcess
Washed (Anaerobic, Double Fermentation)SCA Score
86.5Flavour Profiles
Blueberry, Orange, ChocolateHarvest Period
August - October 2025Certifications
N/A
Roiber Becerra is a young, dedicated and high quality coffee producer, he is from the village of Nuevo Belen, in the Lonya Grande District, part of the Utcubamba Province, in the Amazonas Region. He has his farm, Finca Morales, mainly growing Geisha, Marshall alongside Bourbon, Caturra and Obata.
This Caturra lot comes from Finca Morales, grown on approximately 0.25 hectares at an altitude of 1,650 metres above sea level. The total size of the lot is 84 kg, produced from a small, tightly managed plot within the farm. Roiber treats this section as a dedicated microlot, applying the same attention to detail found across his higher-profile varietals.
Caturra has historically been one of the most widely cultivated varietals at high altitude in Peru, prized for its aromatic clarity, sweetness, and balance.
At Finca Morales, this lot comes from approximately 400 Caturra plants, producing a final physical yield of around 75%. While Caturra is often seen as a classic variety, Roiber views it as a benchmark coffee—one that rewards precision and highlights the fundamentals of good farming and clean processing.
Harvesting is carried out selectively, with only ripe cherries picked. After harvest, the coffee is left to oxidise in whole cherry for approximately 12 hours, allowing gentle flavour development before pulping. The cherries are then pulped and fermented for 24 hours, after which the coffee is transferred to solar tents for drying.
Drying takes place over roughly 15 days, until the parchment reaches a stable final moisture content of 11%. Once drying is complete, the coffee is rested for 30 to 45 days, allowing the profile to stabilise and the flavours to fully integrate before export preparation.
For Roiber, this Caturra represents the foundations of specialty coffee. It is a varietal known for its sweet chocolate character, approachability, and reliability, and one that helped define what specialty coffee first meant in many producing regions. His aim is for roasters to recognise how careful harvesting, disciplined fermentation, and patient resting can elevate a classic varietal into a coffee that is both expressive and timeless.
