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Agusto Calle | Peru | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Producer:  Agusto Calle

Farm: El Higueron

Region: Huabal, Cajamarca

Varietal: Yellow & Red Caturra

Process: Washed

Altitude: 1930 masl


Agusto Calle owns and operates his 3 hectare farm 'El Higueron' in the lush highlands of Huabal in Peru's Cajamarca region. He farms the Caturra varietal at the farms high altitude of 1930 masl. Interestingly, he has a proportion of Yellow Caturra on his farm - a colour change caused by the presence of the recessive yellow gene. Yellow Caturra cherries reportedly ripen faster than those of Red Caturra whilst still delivering the exceptional cup quality & disease resistance that Caturra is famed for.


For this micro-lot, the coffee is picked ripe and depulped the next day, then allowed to ferment dry for 25 hours. It's washed in clean water three times to remove the mucilage, and then dried in parabolic driers and on tables or rooftops under shade. Peru's lush highlands and great established varieties have begun in recent years to offer the potential for growers to produce coffee with great cup quality and thus net a far greater income for their families.


Credit: Cafe Imports Australia

Agusto Calle | Peru | Espresso

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