This lot is a mix of three varietals, Caturra, Bourbon and Catimor. All of these varietals have very high potential for excellent cup quality when grown at high altitude and with the right conditions. Mainly, due to their resistance to disease, high productivity and relative ease to cultivate, these are very popular varietals, particularly in this region as most coffee producers rely solely on their harvest to live.

This naturally processed lot comes from the town of Ayabaca in the region of Piura, northwestern Peru. Known for its sheer natural beauty, Ayabaca is home to a plethora of lagoons, moors and diverse wildlife. 

For its people, coffee cultivation is the main source of income for a family. Coffee- producing families in Ayabaca prioritise agronomic management of coffee cultivation, selecting varietals like Caturra, Bourbon and Catimor, due to their physical and organoleptic performance, as well as its resistance to oxidation. With coffee production such a key source of income for producing families in Ayabaca, often the safest routes of fermentation are taken, to not risk losing any crops and incurring potential financial loss. Some producers in the region are interested in producing more exotic varietals but in much smaller and safer volumes.

Ayabaca stands out because most of the coffee- growing families carry out the activities in the farm with family labour and for some activities, such as harvesting, labour is hired to work in the area. Small amounts of chemical fertiliser supplemented with decomposed matter are used on the crops, but herbicides are prohibited. Due to the terroir, harvest is all manual with the use of a machete or brush cutter.

The coffee growers of Ayabaca carry out the fermentation process in a controlled way to improve the quality of the varieties it handles on the farm. Currently it produces mostly Natural coffee with a controlled fermentation of 6 – 8 hours, but it is also projected to implement some methods like honey processing.

Natural processing involves allowing the coffee cherries to dry with the fruit still intact, typically under the sun. After harvesting, the ripe cherries are spread out in thin layers on raised beds or patios to dry. This process can take up to several weeks, during which the fruit sugars ferment and impart unique flavours to the beans. Once dried to the desired moisture content, the cherries are hulled to remove the dried fruit, revealing the green coffee beans inside. Natural processing is known for its ability to produce coffee with fruity and complex flavour profiles, and in Peru, this method is often used to highlight the region's distinct terroir and varietals.