{"product_id":"anaerobic-washed-peru","title":"Anaerobic Washed Caturra, Pache \u0026 Catuai by Juver Santa Cruz, Peru","description":"\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eJuver 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result demonstrates that extended fermentation does not have to produce an overtly fermented cup. Here, precision and restraint matter as much as duration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCrisp red apple and ripe plum lead the cup, followed by deep caramel sweetness and a subtle layer of dark chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFinca El Eucalipto is a two-hectare farm in Callayuc, Cutervo, high in the mountains of Cajamarca in northern Peru.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJuver 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis approach is hands-on and remarkably consistent, with close attention given to every stage from harvesting to fermentation and drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRipe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a modern expression of Cajamarca: distinctive, controlled and deeply satisfying.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 20 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 320 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 93°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3:00–3:20\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePour 60 g of water and bloom for 30 seconds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePour to 120 g and allow a second bloom until 1:00.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePour slowly to 220 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFinish the final pour to 320 g at approximately 1:45.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGive the brewer a gentle swirl and allow it to draw down.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this recipe suits the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe moderate temperature keeps the 144-hour fermentation composed while allowing the red apple and plum notes to remain vivid.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a brighter expression, grind slightly coarser. For greater sweetness and body, grind slightly finer while keeping the total brew time below 3:30.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eClosing recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Juver Santa Cruz\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFarm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Finca El Eucalipto\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Callayuc, Cutervo, Cajamarca, Peru\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,850 m.a.s.l.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Caturra · Pache · Catuai\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 144-hour anaerobic washed\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 12 days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTaste profile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Red apple · Plum · Caramel · Dark chocolate\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"50gr Sample Pack","offer_id":58671017918799,"sku":null,"price":59.0,"currency_code":"SEK","in_stock":true},{"title":"250gr Coffee Jar","offer_id":58671017951567,"sku":null,"price":229.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58671017984335,"sku":null,"price":839.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Anaerobic-Washed-Field-Blend_4dfeff3e-3420-4433-b735-8dfa4e9ac346.jpg?v=1788524588","url":"https:\/\/www.standoutcoffee.com\/products\/anaerobic-washed-peru","provider":"Standout Coffee","version":"1.0","type":"link"}