Anaerobic Washed Caturra, Pache & Catuai by Juver Santa Cruz, Peru

Why we selected it

This coffee stood out for the way it combines an unusually long fermentation with clarity, balance and a strong sense of place. It is fruit-forward and expressive, yet the processing never overwhelms the character of the coffee itself.

Why this coffee is significant

Juver Santa Cruz works on just two hectares in the high mountains of Cajamarca. His 144-hour anaerobic washed process gives traditional Peruvian varieties a modern expression—adding depth, fruit and sweetness while preserving their familiar structure.

The result demonstrates that extended fermentation does not have to produce an overtly fermented cup. Here, precision and restraint matter as much as duration.

The cup experience

Crisp red apple and ripe plum lead the cup, followed by deep caramel sweetness and a subtle layer of dark chocolate.

The acidity is fresh and structured, the texture rounded, and the finish long and sweet. As the coffee cools, the fruit becomes increasingly vivid while the caramel and chocolate notes provide balance.

Producer and place

Finca El Eucalipto is a two-hectare farm in Callayuc, Cutervo, high in the mountains of Cajamarca in northern Peru.

Juver Santa Cruz has worked his own land since he was fourteen. At 1,850 metres above sea level, he grows Caturra, Pache and Catuai—traditional varieties well suited to the region’s cool conditions and slow cherry maturation.

His approach is hands-on and remarkably consistent, with close attention given to every stage from harvesting to fermentation and drying.

Processing and its effect on the cup

Ripe cherries undergo 144 hours of anaerobic fermentation before the coffee is washed. It is then dried slowly in modular drying systems for approximately twelve days.

Despite the extended fermentation, the resulting profile remains beautifully composed. The process intensifies the ripe fruit and caramel sweetness without obscuring the coffee’s clean structure or the character of its traditional varieties.

It is a modern expression of Cajamarca: distinctive, controlled and deeply satisfying.

Double Bloom recipe

Coffee: 20 g
Water: 320 g
Temperature: 93°C
Grind: Medium-fine
Target brew time: 3:00–3:20

1. Pour 60 g of water and bloom for 30 seconds.

2. Pour to 120 g and allow a second bloom until 1:00.

3. Pour slowly to 220 g.

4. Finish the final pour to 320 g at approximately 1:45.

5. Give the brewer a gentle swirl and allow it to draw down.

Why this recipe suits the coffee

The moderate temperature keeps the 144-hour fermentation composed while allowing the red apple and plum notes to remain vivid.

A medium-fine grind and two-stage bloom support even extraction and emphasize the coffee’s caramel sweetness and rounded texture. The controlled final pours preserve clarity, preventing the darker chocolate note from becoming too dominant.

For a brighter expression, grind slightly coarser. For greater sweetness and body, grind slightly finer while keeping the total brew time below 3:30.

Closing recommendation

Choose this coffee if you enjoy fruit-led cups with sweetness, structure and a refined processing character. It is especially rewarding as a filter coffee, where its red fruit, caramel depth and long finish can unfold as the cup cools.

Coffee details

Producer: Juver Santa Cruz
Farm: Finca El Eucalipto
Region: Callayuc, Cutervo, Cajamarca, Peru
Altitude: 1,850 m.a.s.l.
Varieties: Caturra · Pache · Catuai
Process: 144-hour anaerobic washed
Drying: Approximately 12 days
Taste profile: Red apple · Plum · Caramel · Dark chocolate