DEBEMUR MORTI, Peru
Caramel, Nectarine, Malt
| Producer | Veronica Mego |
| Farm | Family farm, Santo Tomas |
| Region | Cutervo, Cajamarca, Peru |
| Varietal | Caturra |
| Processing | Washed |
| Altitude | 1,800 - 1,900 MASL |
Debemur Morti is the work of Veronica Mego, grown on her family farm in Santo Tomas, in the Cutervo province of Peru's Cajamarca region. At 1,800 to 1,900 MASL she tends Caturra and processes it washed, drawing out the caramel, nectarine and malt this northern highland is known for.
Caturra is a natural dwarf mutation of Bourbon found in Brazil. Compact and productive, it offers clean sweetness and bright acidity, and is a dependable base for experimental processing.
In the washed process, cherry is pulped and the remaining mucilage fermented and rinsed away before drying. Stripping the fruit early lets the bean's intrinsic acidity and clarity speak, the cleanest expression of a varietal and its origin.
Peru's northern highlands combine altitude with organic smallholder farming, giving balanced, sweet, gently fruited cups.
