PERU QUEROCOTILLO CARAMEL, NUT BUTTER + GREEN APPLE New to us zone from the Rutas del Inca Co-Op in Chota! Another off-the-beaten path gem from Peru, produced organically of course. This is a rich coffee with classic notes of caramel sauce, nut butter, and green apple desserts. Winter vibes all around! BEAN DETAILS: ORIGIN: Chota, Cajamarca, PeruELEVATION: 2300 maslPROCESS: Fermentation is carried out in cement tanks for 48–50 hours / Drying is done in solar dryers, African beds, or patios for 10–20 days depending on the weatherTASTING NOTES: Caramel sauce, nut butter, and green apple desserts.ROAST TYPE: Light/Medium Farm Level Querocoto is a remote, unique, and very special district located in the province of Chota, in the Cajamarca region. To reach the area, one must fly into the city of Chiclayo and then drive five hours along a paved road to the town center. Despite being only a few hours away from the renowned coffee-growing province of Jaén, the people, land, and climate of Querocoto are remarkably different. Historically, this area was not dedicated to coffee production; its main economic activity was cattle ranching, supported by vast expanses of pasture and a cold climate typical of its average altitude of 2,300 meters above sea level. In the 1990s, many locals began migrating seasonally to Jaén and San Ignacio to work as harvesters on coffee farms. In the early 2000s, some of them brought coffee seeds back to Chota to test whether the plants could grow at this altitude and in this soil. The results were successful**—**coffee adapted perfectly to its new environment. Within Querocoto we find the small town of Querocotillo, where producers in the area have always shown deep respect for the land and its native flora, seeking to create an ecosystem in which local plants coexist with coffee cultivation. A notable example is the use of the quina tree for shade. The quina tree may be the most important tree in Peru**—**so important that it appears on the National Coat of Arms. Native to the high Andean regions and known since Inca times, its bark was originally used to make alcoholic beverages (yonque). In the 17th century, French scientists discovered that quinine, then the only effective treatment for malaria, could be extracted from this tree. For centuries, quina populated large areas of Peru; however, the massive introduction of foreign species, such as eucalyptus, and indiscriminate logging pushed it toward extinction. Today, Querocotillo is one of the few places in Peru where quina trees still thrive, coexisting in perfect synergy with coffee plants by providing shade and organic matter. Coffee farms in the region are not far from the collection centers: the closest is a 20-minute walk away, and the farthest about three hours. Most farms have access to dirt roads, enabling quick and easy coffee transport via communal trucks. In the few cases where road access is not available, producers transport parchment coffee using mules. Coordination for coffee pickup is essential. The entire area has electricity, and about 70% of the population has cell or internet signal. Producers without phone service receive information about scheduled communal truck pickups via radio messages or through their neighbors. Although coffee cultivation is relatively "new" in this region, producers have a solid understanding of how to harvest, process, and store their coffees properly. They do not hire outside labor for harvesting; instead, they use Ayni, an ancestral Inca practice of mutual aid among families, neighbors, and friends. Fermentation is carried out in cement tanks for 48–50 hours, with great care to avoid over-fermentation. Drying is done in solar dryers, African beds, or patios for 10–20 days depending on the weather**—**all these good techniques preserve the elegance and vibrancy of Querocotillo's profile. Despite producing coffee of exceptional quality and productivity, the region still struggles to motivate younger generations to stay. Many continue to migrate to the cities in search of educational opportunities—there are no institutes or universities in the area—resulting in more farms being run by elderly producers and very few young adults. This is where Red Fox steps in. We believe Querocotillo represents one of the most exciting emerging origins in Peru, a place where quality, history, and biodiversity converge. Our goal is to ensure that this coffee not only reaches roasters who value distinction, but also that it secures a future for the families who produce it. By offering competitive prices and stable partnerships, we help create real economic opportunities that encourage the next generation to continue the craft. Our work in Querocotillo is just beginning, but the potential is extraordinary. Together with the community, we're building a long-term relationship that supports farmers, preserves a rare ecosystem, and brings a truly singular Peruvian coffee to the world.
