In Peru, organic coffee farming is not a recent trend but a profound cultural legacy. The native populations of the Andes have always held a sacred respect for "Pachamama"—Mother Earth—which translates into extraordinarily sustainable agricultural practices. Kornesha was born from this philosophy: 264 families of small producers who grow coffee without forcing nature, following ancestral rhythms that modern science has rediscovered and certified as organic excellence.

Finca San Juan Cooperative: Coffee as Community Development

Founded over 15 years ago in the Cajamarca region of northern Peru, the San Juan Cooperative represents a model of sustainable agricultural development. More than just a commercial venture, it is a living organization that actively contributes to the well-being of 264 producers and their families. Access to agronomic training, shared processing infrastructure, a direct export market, and social services for communities: the cooperative transforms coffee into a tool for economic empowerment.

The three certifications - Rainforest Alliance, Organic, Fair Trade - are not badges to show off but concrete commitments verified annually by independent third-party bodies, which guarantee:

• Strict environmental standards (biodiversity protection, water management, zero synthetic pesticides)
• Decent working conditions and fair wages for farmers
• Supply chain transparency and complete traceability from field to cup

Cajamarca: The Coffee Jewel of Peru

Cajamarca is considered Peru's premier producing region - it regularly wins national and international competitions and consistently produces specialty batches with a score of 85+. Located in the northern Andes on the border with Ecuador, it enjoys ideal conditions:

• Altitude: 1,600-2,750m above sea level (Kornesha 1,600-1,800m)
• Climate: Stable temperature 16-20°C year-round, wet season November-March
• Soil: Clayey, rich in organic matter, excellent water retention
• Topography: Andean valleys and rivers, optimal sun exposure

The high altitude slows the ripening of the drupes, allowing the accumulation of complex sugars and the development of layered aromatic profiles. The temperate climate, free from extreme temperature fluctuations, promotes consistent quality. The fertile volcanic soils nourish the plants without the need for chemical fertilizers.

Varieties: Caturra and Catuai

The Kornesha lot is a varietal blend of Caturra and Catuai, two Arabica cultivars perfectly adapted to the altitude and climate of Cajamarca:

• Caturra: A natural Bourbon mutation discovered in Brazil, a compact, high-yielding plant. In the cup, it offers pronounced sweetness, medium-full body, and lively but never aggressive acidity. Notes of caramel and dried fruit.
• Catuai: A cross between Mundo Novo and Caturra developed in Brazil. Wind-resistant (crucial at high altitudes). It offers a rounded body, honeyed sweetness, and a clean, balanced profile.

The combination creates balance: aromatic complexity of Caturra + stability and sweetness of Catuai.

Washed Process: Cleanliness and Precision

The washed process is the quality standard for specialty coffees that want to express terroir and variety without interference:

1. Selective harvest: Only ripe cherry-red drupes
2. Pulping: Mechanical removal of pulp within 12 hours of harvesting
3. Fermentation: 12-18 hours in tanks to degrade residual mucilage
4. Washing: Clean water completely removes fermented mucilage
5. Drying: Raised beds (African beds) for 15 days, manual rotation 3-4 times/day for uniformity

Result: a clean bean, free from defects, which in the cup expresses aromatic clarity, bright acidity, transparent sweetness.

Sensory Profile

• Acidity (3/5): Moderate, lively without being pungent. Citrusy brightness that supports without dominating.
• Sweetness (3/5): Pronounced, natural. Caramel, acacia honey, raw cane sugar.
• Body (4/5): Rich, velvety. Creamy texture that fills the palate.
• Complexity (3/5): Medium-high for an everyday espresso. Recognizable layering without the need for prolonged sensory decoding.

Dominant notes: Butterscotch caramel, honey, toffee
Secondary notes: Toasted hazelnut, milk cocoa, sweet citrus
Finish: Persistent, clean, long residual sweetness

Medium Roast for Espresso and Moka

Picapau calibrates a medium roast for Kornesha, preserving lively acidity and natural sweetness, developing body and caramel notes without bitterness. Ideal profile for:

• Espresso: Balanced extraction, hazelnut-colored crema, sweet aftertaste
• Moka: Full body without astringency, sweetness without the need for sugar

Recommended Extraction

Espresso: 18-20g, 36-40g yield, 25-30sec, 92-94°C
Moka: Full, unpressed filter, medium-low heat, 4-5 minutes
French Press: 60g/L, 4min infusion, 93°C

Conservation

Store in a cool, dry place, away from light and odors. Consume within 4 weeks of opening for optimal freshness.
Important: Manufacturers may change the composition of their products. This means that product packaging may contain different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.