FRUIT LOOP Espresso

This coffee is named after the Cataratas de Cumaccha, a hidden natural paradise of stunning waterfalls in the province of Ayabaca, in Peru’s northern Piura region. The area is known for its lush greenery, tranquil atmosphere, and the refreshing clarity of its waters.

This community lot is a blend of naturally processed coffees, carefully selected to reflect the richness and diversity of the region. Each component tells the story of a crop that shifted from being undervalued to becoming renowned for its quality, flavour, and authenticity, thanks to the dedication, tradition, and adaptability of producers in Ayabaca.

Harvesting is carried out selectively, with only ripe fruit picked and unripe or overripe cherries avoided. Once harvested, the coffee is transported the same day to begin processing, which includes pulping and carefully controlled fermentation stages adapted to each batch’s climate and humidity conditions. This careful handling helps preserve the coffee’s natural qualities from the moment of harvest, ensuring each seed retains its integrity, flavour, and aroma. Common techniques include fermentation in bags or tanks, depending on the desired profile.

After anoxic fermentation, the coffee is transferred to drying sheds and spread in thin layers to allow slow, even drying. During this process, the cherries are regularly turned and protected from rain and humidity until they reach the optimum moisture level to ensure food safety and stability.

Ayabaca is both a town and a province in northern Peru, bordering Ecuador. In the early days, coffee from the area was not highly valued in local markets, and the region’s potential went unrecognised, with its reputation limited to local production and consumption. As a result, many buyers transported it to Ecuador for marketing before selling it in Colombia.

Over the years, tasters and buyers began to notice the distinctive qualities of coffee from Ayabaca and other producers in the Piura region. Through more systematic tasting, they found complex, aromatic, and balanced flavour profiles that could compete with internationally renowned coffees. This growing appreciation encouraged local producers to focus on quality and adopt more meticulous cultivation and processing techniques, highlighting the natural characteristics of their varieties.