Floral Aromas from High Altitudes Santo Domingo de la Capilla has all of the conditions needed for the cultivation of high-altitude coffees. The region enjoys warm temperatures and abundant rain. Smallholders plant coffee at altitudes ranging from 1,300 to 2,000 meters ASL, producing beans with medium to full body, high acidity, citric flavor and floral aromas. Download Fact Sheet
Cutervo National Park borders Santo Domingo de la Capilla. The park is full of caves, including one that houses the guacharo—an endangered nocturnal bird that feeds on fruits and nuts, and navigates by echolocation.
Andean Forests and Peaks Santo Domingo de la Capilla is located north of the province of Cutervo and south of the province of Jaén. It’s bordered by a wooded mountain range on one side, and on the other it’s surrounded by the national park Cutervo. Coffee grows at extreme heights in Santo Domingo—up to 2,000 meters ASL.
From Sugarcane to Specialty Coffee Local farmers have only recently started growing coffee on a larger scale; until around five years ago, they concentrated primarily on sugarcane. Nevertheless, the region has quickly become renowned for growing some of the best specialty coffees in northern Peru. Farms are small—just 3 hectares on average, but farmers have been swift to adopt good agricultural practices to increase efficiency and quality.
Up to Five Pickings Per Harvest Only the ripest cherries are selected, so it can take up to five pickings to fully harvest a crop. After coffee is harvested, it’s brought back to the farm where it’s pulped on the day of harvest, and fermented for around 12 hours. After the fermentation, coffee is fully washed, then dried.

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Andean Heritage
Many residents of Santo Domingo de la Capilla come from North Chota and Cutervo. They brought their distinctly Andean customs with them, including their talent for agriculture, and their livestock. Sugarcane and coffee are the primary cash crops in the region, and sugarcane is used to produce Ilonque, a fermented alcoholic drink that is shared in the community.
Farmer Support
Since 2011, we’ve worked with local farmers to provide technical advice. We’re working to help producers plan for mid- to long-term success, which includes higher productivity, excellent quality, and ultimately profitability for the producers and their families.
Café Capili Coffee HARVESTING MAY-OCT 2016 This high-altitude cup offers medium to full body, high acidity, citric flavor and floral aroma.
  • Flavor Citrus
  • Body Medium to good body
  • Acidity High acidity
  • 1 - Fragrance/Aroma
  • 2 - Flavor
  • 3 - Acidity
  • 4 - Balance
  • 5 - Body
  • 6 - Aftertaste
  • 7 - Overall
  • Cupping Score: 84+
  • Quality: Peru Type Genuine Origin
  • Producer: Carefully selected farms from the Santo Domingo Chapel community
  • Variety: Mostly Catimor and Caturra
  • Processing: Fully washed, natural fermentation, sun dried
  • Altitude: 1,300 to 2,000 meters ASL
  • Harvest: May through October
  • Packing: 65lb box  What’s this?
Continue your exploration of Peru: Chontali Satipo