Community: Santo Tomas

Origin: Cutervo, Peru

Process-type: Washed

Varietal: Catimor, Caturra, Catuai, Pache

Cup: Caramelized Sugars, Roasted Nuts, Cacao, Nougat

The journey to this remote region is extensive. Travelers must first fly from Lima to the coastal city of Chiclayo, followed by an eight-hour drive along paved roads to reach the city of Cutervo. Upon arrival, the landscape does not immediately resemble a typical coffee-growing region; the high-altitude terrain is characterized by a cold, humid climate and soils that were historically utilized for cattle and tubers like potatoes and sweet potatoes.

Because traditional farming was often unprofitable, many local farmers spent years temporarily migrating to lower-altitude regions like Jaen and San Ignacio to work as coffee harvesters. This migration became the catalyst for Cutervo’s transformation. Intrigued by the crop, farmers began bringing seeds back to their own high-altitude plots. While there was initial uncertainty about whether the plants could survive the colder microclimate, varieties such as Caturra, Bourbon, and Typica adapted extraordinarily well. This successful experimentation sparked a rapid expansion of coffee across the region, turning it into a cornerstone of Cutervo’s economic and cultural identity.

Today, local producers are increasingly prioritizing organic and shade-grown cultivation methods. These practices serve a dual purpose: they protect the sensitive high-altitude environment and allow farmers to access premium international specialty markets.

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