Caturra / Guillermo Saucedo

Caramel, almonds, orange peel, black tea

At Expo Cajamarca, the best coffees in the region are chosen from among nearly 100 participants, and it was here that we were able to hug and congratulate Guillermo for his great work and performance.

Guillermo Saucedo

Guillermo, along with his wife Dari and their three daughters, oversees the quality and overall processing of this farm located in Caserío Buenos Aires, La Palma. Their coffees are dried every 12 to 15 days.

Washed for 70 hours of exposure, fermentation with 50% water versus the volume of pulped coffee. This coffee reveals all the characteristics of the terroir and the producer's variety. The process preserves the coffee's delicacy.

Producer: Guillermo Saucedo

Process: Wash 70 hrs

Variety: Caturra

Origin: La Coipa, San Ignacio

Height: 1700 meters above sea level

% green grain moisture: 11.2%

Grain density: 74.2 kg/hl

% roast development: 10%

Agtron: 65