FRUIT LOOP Espresso

Ayabaca is both a town and a province in northern Peru, bordering Ecuador. In the early days, coffee from the area was not highly valued in local markets, and the region’s potential went unrecognised, with its reputation limited to local production and consumption. As a result, many buyers transported it to Ecuador for marketing before selling it in Colombia.

Over the years, tasters and buyers began to notice the distinctive qualities of coffee from Ayabaca and other producers in the Piura region. Through more systematic tasting, they found complex, aromatic, and balanced flavour profiles that could compete with internationally renowned coffees. This growing appreciation encouraged local producers to focus on quality and adopt more meticulous cultivation and processing techniques, highlighting the natural characteristics of their varieties.

This coffee is named after the Cataratas de Cumaccha, a hidden natural paradise of stunning waterfalls in the province of Ayabaca, in Peru’s northern Piura region. The area is known for its lush greenery, tranquil atmosphere, and the refreshing clarity of its waters.

Harvesting is carried out selectively, with only ripe fruit picked and unripe or overripe cherries avoided. Once harvested, the coffee is transported the same day to begin processing, which includes pulping and carefully controlled fermentation stages adapted to each batch’s climate and humidity conditions. This careful handling helps preserve the coffee’s natural qualities from the moment of harvest, ensuring each seed retains its integrity, flavour, and aroma. Common techniques include fermentation in bags or tanks, depending on the desired profile.

After anoxic fermentation, the coffee is transferred to drying sheds and spread in thin layers to allow slow, even drying. During this process, the cherries are regularly turned and protected from rain and humidity until they reach the optimum moisture level to ensure food safety and stability.

This community lot is a blend of naturally processed coffees, carefully selected to reflect the richness and diversity of the region. Each component tells the story of a crop that shifted from being undervalued to becoming renowned for its quality, flavour, and authenticity, thanks to the dedication, tradition, and adaptability of producers in Ayabaca.

The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment.

After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation.

The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding re-wetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation.

To avoid defective seeds and sour fermentation off-flavours, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries.

Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body.

Often called anaerobic fermentation, "anoxic" is the correct term for the environment where fermentation occurs. While fermentation itself is inherently anaerobic (not requiring oxygen), many other microbial processes happening simultaneously do need oxygen. One such process is the production of acetic acid, which can be pleasant in small amounts but leads to very sour, vinegar-like notes and "farmyard" aromas when concentrated. By fermenting coffee without oxygen, you can slow acetic acid production while encouraging more intense fruit flavours. This process can be carried out in various vessels, sometimes with added CO2 (carbonic maceration), and at different stages—either with whole fruit or after the coffee has been pulped.