We Taste: Floral, Apple Butter, Golden Raisin This Peruvian Caturra is sweet like raisins, buttery like pastry, with a bright strawberry acidity. Grown by Fidel Huancas and his family in Cajamarca, the coffee is harvested in three stages from July to October. After picking, Fidel uses the “Rebalse” process to sort cherries, then ferments them in GrainPro bags, washes them, and dries them on black cloths for up to 15 days before delivering them for quality control. Fidel, 32, grew up in Huamarca, Piura, and now lives with his wife, Merely, and their daughter in La Unión. Together, they cultivate two inherited half-hectare lots—Shipal and El Pajurillo—where they grow Catimor, Bourbon, and Caturra varieties.