El Chicuate is a blend of varieties from a group of 50 farmers from six neighbouring communities in Cajamarca, Peru. Farmers individually depulp their coffee and ferment it for 35 hours on site.  It is then washed, placed on raised beds under the cover of shade, and dried for 10-20 days depending on the temperature. We have been loving coffees from Cajamarca this year, and Chicuate is no exception.  The body of this coffee has notes of red plum combined with a natural sugar sweetness and light citrus aftertaste.

(The name ’El Chicuate’ refers to the local legend of an ancient city of splendor. After falling out of favour with the divine, Chicuate was swallowed up by the earth. Coincidentally, you’ll also want to swallow up Chicuate.)