Peru Juan Heredia Sanchez

Single Origin Maple Syrup Nutmeg Raisin Spices
  • Varietal - Caturra & Bourbon
  • Process - Fully washed
  • Altitude - 1800-1900 masl
  • Location - Huabal, Cajamarca
  • Roast Level -  Medium
  • Body -  Medium-High
  • Acidity - Medium
  • Sweetness - Medium High 


Juan Heredia Sanchez was the winner of the first ever Cup of Excellence in Peru. He owns two farms, one in the village of la Flor del Norte and another in Perlamayo, and each one is around 3 hectares each. Juan grows Caturra, Bourbon and Geisha, with his Geisha plants due to fruit next year. Juan hires pickers to pick at his farm, rather than picking himself like most producers in this area tend to do. Once the fruit is delivered to his house it is fermented in bags overnight before being pulped and fermented in concrete tanks. Once fermentation is complete, usually after 40 hours, Juan washes the coffee and places it on raised beds inside a wooden drying area, which is an extension built onto his house. The coffee then dries for around 10 to 14 days before being transported to Jaén. Juan’s farm is in the Huabal district within the Jaén province of Cajamarca. Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.