Origin Peru Region Huabal, Jaen Altitude 1900msnm

Producers Small Producers of Agua Colorada

Varietal Caturra and Bourbon

Process Washed. Anaerobic fermentation for 60 hours, sealed in a Grain Pro bag. Drying on African beds for 20 days.

Harvest September 2025

Notes Apple, Cherry, Caramel. Medium Acidity

This coffee is born from the work of the women of the Agua Colorada hamlet, who grow and process their coffees independently on their own farms.

Agroforestry management and respect for the land through organic and pesticide-free practices strengthen the genetics of each variety. This is complemented by a standardized process for each producer, which provides consistency without compromising identity.

After harvesting, the coffee rests for 24 hours before undergoing a controlled anaerobic fermentation, which lasts between 48 and 60 hours depending on weather conditions. Subsequently, each producer dries their coffee on raised beds under a solar tent, protecting it from direct sunlight and prolonging the drying process to encourage a higher concentration of sugars and a deeper complexity in the cup.

Since 2019, we have been working alongside the Agua Colorada community, unifying a plot of land that reflects the efforts of small-scale producers in Huabal. Year after year, we bring it to Amauta as an expression of collective work and the enormous potential of one of the highest altitude areas with the richest soils in Peru.
Each batch has been evaluated individually and subsequently unified to each batch.

Purchase and traceability report:
2019. Total Purchase 69 kg // $2.80/lb
2023: Total Purchase 300kgs // FOB $3.20/lb
2026: Total Purchase 3000 kg // FOB $4.00/lb

Produced by: Nelly Alarcón, Davina Heredia, Lady Coronel, Keyla Coronel, María Romero Pam's, María Martínez, Emelina Coronel, Hilda Ramos, Maria Romero and Gladys Romero