Peru Capili G1 SHB EP 2020
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- 65lb Freshness
- Packed & Sealed
About this Coffee
Coffee producers in Santo Domingo de la Capilla are very serious about picking only the ripest cherries, so it can take up to five pickings to complete a harvest. After each picking, the cherry is pulped immediately and the parchment is fermented for approximately 12 hours and then washed and dried. While it’s drying on patios it’s turned several times, which helps to achieve the region’s beautiful shade of green.
About the Producers
Farmers here only recently began growing coffee. Until about five years ago, they concentrated primarily on sugarcane, or yonke (pronounced jon-kay). Traditionally, yonke is grown at low altitudes, but these communities had adapted and were cultivating heirloom plants and distilling a popular Peruvian cane liquor. They’ve since been introduced to coffee, which is more profitable — especially in their capable hands — though yonke remains a popular side business.
About the Region
Santo Domingo de la Capilla — one of 15 districts in the province of Cutervo — has perfect conditions for outstanding coffees: high altitudes (coffee grows at up to 2,000 meters ASL) warm temperatures and abundant rain.
The region also has abundant vegetation that the locals are serious about conserving. This has directly influenced la Capilla’s microclimate, which creates more precipitation than other coffee-producing regions in Cajamarca and enormously benefits the producers.
Sharing a border with the largest coffee producing nation in the world is not easy. Peru’s coffee farmers and green coffee exporters cannot hope to compete with Brazil on efficiency or its prices. Thus, Peru must constantly work to differentiate its coffee. Learn more in our Peru Origin Report.
Region Santo Domingo de la Capilla, Cutervo, Cajamarca
Caturra, Bourbon, Typica, Pache & Catimor
Ratings & Reviews
by Charm City Coffee
Underwhelmed by the results. It roasted with a fantastic aroma that had us believing the cupping experience would blow us away. Once we prepared the coffee it was more of a flat indistinct taste. We'll have to throw it into a blend, it doesn't work on its own. I think we'll pair it with something more bright and fruity to balance it out. FYI we roasted both medium and light. the Medium had already started tasting burnt. the light was much better. we might try a few other roasting profiles with this to try and salvage it. if our results change we'll note that in our review.
by Vino Caffeen'O
This is a work-horse coffee. We use it as a single origin and in three different blends. We have also used it in our cold brew. It responds very predictably no matter the roast level, the beans are uniform and consistently good. As a single origin, we roast it to a full city, it has great balance, very low acidity with a milk chocolate overtone and natural sweetness.
<br> It does not offer great complexity or any stand out character like a Brazil or Ethiopian but its well worth cost for the range of uses you can get from this coffee.
Great quality coffee
This is a great coffee! It is an absolute work-horse. It develops ideally with classic style roasting. It is flavorful up to a French roast and shines as a medium roast - depending on your personal taste. At a city roast, the milk chocolate stands out and as a deeper roast it offers a well balanced cup. We use it in our flavored coffees at a full city roast, and in an Italian roast blend. It is not a stand-out, highly complex coffee but if you want a dependable, well diverse bean this is it. It has been very consistent in quality as well.. Extreme Kudos to the farmer
Great traditional/normal option
We bought this coffee recently to roast for customers who prefer a simple and maybe somewhat traditional cup of coffee, nothing too nuanced. As such it works and they like it. It roasts well across from light to medium. It has an excellent heavy body which makes me think it would be a great blend component. No complaints here.