2026 Candelaria Santos; Tres De Mayo - Peru

Sourced from Candelaria Santos's small garden in San Ignacio, Cajamarca at 1,800 meters, this is a notable return for SEY to both northern Peru and the classic Caturra variety. Hand-picked and floated to remove defects, the coffee was de-pulped same-day, then dry-fermented for 32 hours before washing and drying on raised beds—a deliberate process that builds complexity. In the cup: cherry, panela, and apple. This coffee matters because it represents both a personal producer story and a varietal comeback; Caturra shaped Central American coffee history and still commands respect, yet it's increasingly rare to find bottled with this kind of intentionality.