Peru | Sergio Julcarima

Region: Junin
Altitude: 2,150 metres above sea level
Varietal: Red Caturra, Yellow Caturra, Red Catuai
Process: Washed
Producer: Sergio Julcarima
Sourcing Partner: Cultivar Peru

Expressive and vibrant, with a jammy sweetness and crisp acidity. This lot underwent a double fermentation process (72 hours in cherry and an additional 96 hours after pulping), enhancing the coffee’s complexity, sweetness and body.

In the cup, expect notes of redcurrant and apple compote with a finish of panela sugar.

Recommended for all pour-over brew methods and French Press.

Origin Story

In the small valley of Uchubamba, coffee grows alongside granadilla, rocoto peppers, and avocados, the main sources of livelihood for many families in the area. Among them is Sergio Julcarima, a third-generation coffee producer. The third of four siblings, Sergio grew up immersed in coffee farming. After finishing school, he decided to continue his family’s agricultural legacy. His father gave him two hectares of land, where Sergio planted his first coffee and fruit trees.

That deep-rooted knowledge, passed down through generations, is reflected in the quality of his coffee today. Yet Sergio’s ambitions reach beyond the farm: together with his parents and sisters, he hopes to expand their production, start a small business, and one day export their products directly.

Processing 72 hours of fermentation in cherry, followed by depulping and 96 hours of fermentation . Coffee is then washed and dried on raised pallets for 15 days.