Peru TOCTO

The Frutas Maduras process selects only fully ripe coffee cherries, picked at the peak of sweetness. The high degree of ripeness ensures a higher concentration of sugars and a richer development of aromas during fermentation. After harvesting, the pulp is removed and the beans are fermented in their own mucus under controlled conditions. During fermentation, microorganisms break down the sugars and create compounds that highlight the fruity character of the coffee. Once they have reached the desired profile, the beans are thoroughly washed, stopping fermentation and ensuring the purity of the taste. This is followed by slow drying to an optimal moisture content. The result is a clean and balanced coffee with a pronounced sweetness and notes of ripe stone and tropical fruit. Stone fruit flavors often appear in the cup, sweet notes with a long, silky aftertaste.

The Jaén and San Ignacio region in northern Peru is known for producing high-quality coffees with a distinct terroir. Coffee here is mostly grown on small family farms, ranging from one to three hectares, where the growers themselves manage the entire process – from harvesting to drying. Selected villages such as La Coipa, Colasay and San Ignacio offer excellent conditions for growing specialty coffees at higher altitudes. Local export partners work closely with growers to improve quality, traceability and sustainable practices. Through thoughtful selection of microlots and long-term investment in communities, the region creates coffees with unique character and promotes the development of family farms and the local environment.