Peru Cajamarca

Peru Cajamarca

Regular price £10.00
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If you're a fan of Chocolate Limes (the sweets), then we're pretty sure you'll dig this coffee. If you have no idea what we're talking about, but you like some zesty flavours in your coffee, you'll like it too.

We reckon this will taste bangin' over ice...especially if the sun is shining.

Process: Washed
Farm: El Guayaquil
Varietals: Red Caturra and Pache
Altitude: 1850 masl

Evaristo Neira Cordova’s farm El Guayaquil has been singled out as one of the top lots
from the region this year; located on the slopes of El Mirador, Evaristo’s farm is located in the mountain village Barro Negro, La Copia.

Evaristo has lived in Barro Negro all of his life. After inheriting El Guayaquil 8 years ago from his father, today aged just 25, Evaristo resides with his wife and 7-year-old son. The name El Guayaquil, is in reference to the bamboo trees found on the farm. Like many other farms in the region, the name is symbolic, reflecting the distinguishing
characteristics in the surrounding area. Coffee production is Evaristo’s primary means of income, with any fruit trees or other produce grown reserved only for personal consumption.

Situated at 1850 meters above sea level, Evaristo’s lot is made up of local varieties, Red Caturra & Pache; both of which thrive at high altitudes. Consistent ‘selective’ tree pruning is conducted to maintain the quality of the crop and to increase its yield. Farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoqueo’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event,
trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry.

Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries.

Evaristo harvests his crop with the help of his brother, Wilmer, as well as his brother in law. In turn, Evaristo in turn helps his family on their farms when it is time to pick and process their coffee. Once picked and floated, the coffee is left to ferment for 12
hours overnight in its cherry. Next day, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building.
Once the coffee has been de-pulped, the beans are placed into sacks with grain pro liners to induce a dry fermentation for around 24 hours, depending on the climate. The coffee is then washed three times using water from the mountain, to remove all remaining mucilage. Next, any excess water is drained, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 15-20 days, depending on the level of rain.


When will I get my coffee?

We roast coffee fresh on a weekly basis, and post on a Monday, Wednesday and Friday.

Collect in Person

Use the local pickup option at the checkout for free shipping then pop in and see us anytime between 9-5 Monday to Friday.

Eco AF

Our coffee bags are 100% compostable in gardens and food waste!


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