How did coffee trees replace sugarcane in La Capilla?

La Capilla sits in Peru's Cajamarca region and was mainly sugarcane land six or seven years ago. When sugarcane demand dropped, farmers planted a first test plot of coffee trees and found the high altitude and abundant rainfall created a microclimate well suited to coffee. Six smallholders then worked together, growing coffee alongside native vegetation.

The resulting Front Street Peruvian Washed Cajamarca grows at 1,550 to 1,900 meters with Bourbon, Caturra and Typica varieties, washed processing, citric acidity, a milk-chocolate mouthfeel and a yellow-sugar finish. Anyone asking do coffee beans grow on trees can see the answer here: cherries come from these shrubs, and the article closes with tested Chemex, V60 and Kalita Wave recipes.

This is already the third single-origin Peruvian coffee Front Street has featured recently. La Capilla is located in the Cajamarca region of Peru, and just six or seven years ago it was still a sugarcane field; as demand for sugarcane declined, farmers experimented by planting their first coffee trees on small test plots, and unexpectedly discovered that the high altitude and abundant rainfall created a microclimate extremely well suited to coffee growing. Since then, six smallholder farmers have worked together, letting coffee thrive alongside native vegetation, which is how this Front Street Peruvian Washed Cajamarca came to be: 1,550 to 1,900 meters above sea level, a mix of Bourbon, Caturra, and Typica, washed processing, offering citric acidity, a round mouthfeel like milk chocolate, and a sweet yellow-sugar finish. At the end of the article, three tested brewing recipes for Chemex, V60, and Kalita Wave are included for pour-over enthusiasts to reference and replicate.

El Rayo (Peru)

Chontali (Peru)

Without realizing it

Ming has already introduced two single-origin Peruvian coffees in a row

As it happens

The one shared this time

Also comes from Peru

And all three beans happen to fall within the familiar territory of the Cajamarca region

Peru

Cajamarca Region

La Capilla

Rewind six or seven years, and on this stretch of land in the Cajamarca region called La Capilla, the main crop in the fields was still sugarcane.

Later, as market demand for sugarcane gradually shrank, the farmers had to find another way and look for crops better suited to local conditions.

At first, they planted the first batch of coffee seedlings in a small test plot, and unexpectedly discovered that the high altitude and abundant rainfall here created a unique microclimate that was almost a godsend for coffee growing.

Since then, six smallholder farmers have devoted themselves to cultivating coffee, and through their joint efforts, coffee trees and native vegetation have flourished together in symbiosis. It is precisely because of this that we now have the chance to taste such a distinctive flavor.

Ripe, plump coffee cherries from the La Capilla growing region

Basic information about this bean

Name: Front Street Peruvian Washed Cajamarca

Origin: La Capilla, Cajamarca Region, Peru (Latin America)

Growing altitude: 1,550-1,900m

Varieties: Bourbon, Caturra, Typica

Processing method: Washed

Acidity: Medium　Body: Medium

Harvest period: March-August

Flavor: Bright citric acidity, a round mouthfeel like milk chocolate, and a finish lingering with sweetness reminiscent of yellow sugar

Brewing Recipes

Share

01

Six-cup Chemex iced brew

Set the grind size to Ditting setting 8, use 21 grams of coffee grounds, with a total water volume of 340 grams, and brew using the 4-6 method in stages (55g, 75g, 70g, 70g, 70g).

Flavor profile: Lemon and caramel aromas interweave, with a milk chocolate-like mouthfeel revealing a faint hint of tea, and a lasting sweet aftertaste.

02

V60 hot brew

Use the same Ditting setting 8, with 20 grams of coffee grounds, and pour in stages using the 4-6 method (50g, 70g, 60g, 60g, 60g).

Flavor profile: Fresh lemon and citrus acidity, a warm milk chocolate texture, clear yellow-sugar sweetness, and a long finish.

03

Kalita Wave iced drink

Adjust the Ditting grind to setting 6, use 30 grams of coffee grounds, paired with 220 grams of ice cubes and 200 grams of hot water, pouring in two stages (60g, 140g), extracting throughout with a thin, steady stream of water.

Flavor profile: Bright, pleasing lemon and citrus acidity, smooth on entry, finishing with a clear yellow-sugar sweetness.

The above content is compiled by CoffeeHunters, a coffee news website.