El Chicuate

Around 50 small-scale coffee growers from the communities of Callayuc, Colasay, La Capilla, San José del Alto, Santo Tomas

Chicuate used to be a pre-Columbian village. The legend says It was big, developed, advanced, and beautiful. It was built by the Inca Tribe and the Spanish established there during the conquer. In the facades of the temples, buildings, and in different homes you could see abundant gold artifacts such as dishes. The “chicuateros”, as they called the inhabitants of this region lived in so much wealth and prosperity that they forgot about God and about the good. One day at midnight, the chicuateros started to here to sounds coming from deep underground and strong winds, and all of a sudden, with an earthquake, the land swallowed this village, and it became in a huge lake that still stands today in the lands of Cajamarca.

Along the mountains that surround this mystic lake, there are coffee farms that contribute to the Chicuate coffee. Coffee producers in this region own farms with an average size of 2 hectares and they also grow fruits like Granadilla as well as yuca and plantain. The microclimates and different altitudes of this coffee region generate ideal climatic conditions for the production of coffee and a beautiful diversity of native species of flora and fauna.

This coffee has notes of sweet panela, sugar cane, orange citrus and long aftertaste.

Farm Varieties

Cutervo and Jaen


1,600 – 2,000 MASL

Technical info

June – September

Processing Method

Fully washed and fermented for 35 hours on each farm.


Guabas, cedar, fruits, romerillos, among other native trees.

Drying Method

Dried on raised beds under shade for 10-20 days.