Peru
La Palma

Wilder and his wife Ormecinda Perez farm coffee with dedication and passion. Expect watermelon-like body, treacle, and toffee apple acidity.

Washed process Catimor

Flavour: watermelon, treacle, toffee apple

Body: Acidity:

Roast: omni (filter + espresso)

In the northern department of Cajamarca in Peru, in the municipality of Jaen, we meet Wilder Saavedra, a committed and eager coffee grower. He welcomes us at his farm La Palma, about 1 hectare in size, with his wife Ormecinda Perez.

He started producing coffee about 10 years ago. Since the beginning, he has been quick to establish his goals, and from the third year onwards, he has been able to expand the size of his farm and invest in technical improvements.

After 8 years he decided to switch to specialty coffee with the assessment of the PECA technician with whom he was able to have ideas on how to improve the quality and produce specialty coffee that opened up his market possibilities.

He has enjoyed the years of producing high-quality coffee, but his goals are to keep learning and improving. In the near future, he plans to renovate his wet mill and plant new varieties to offer more diversity.

Wilder is a man of dedication and passion. He believes he can achieve great things while working on the farm alongside his wife. He sent a message to all those who will drink his coffee: “Thank you for choosing my coffee; I want to let you know that I always give the best of me, my effort and dedication to achieve a product that you will enjoy.”

All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Wilder Saavedra & Ormecinda Pérez
Country: Peru
Region: Cajamaca
Altitude: 1890m above sea level
Variety: Catimor
Process: washed
Harvested: October 2021
Importer: Caravela
Body: Medium
Acidity: Balanced
Tasting notes: Watermelon, treacle, toffee apple
Roast style: Omni (filter + espresso)

Variety

Catimor variety

A hybrid variety of the Caturra and the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots).

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.