Flavour Profile: Flavour-Caramel, Spice, Peach Acidity-Light Body- Medium Finish- Clean Process Method- Washed Perfect For- Home espresso machine, Plunger, Stovetop, Coldbrew, Clever dripper
Though coffee arrived in Peru in the mid-1700s, commercial cultivation began only in the 20th century.
But it didn’t take long for this South American country to become one of the top producers of Arabica coffee (often taking fifth position) in production and export.
This lot comes from Cajamarca and is produced by 12 families in El Carmen, San Ignacio. One of the oldest known canals in the Americas (radiocarbon dated to 3400 BCE) is located in the Nanchoc district of Cajamarca.
The climate, elevation and other factors in Cajamarca are beautifully aligned to produce exceptional specialty coffee.
A majority of these farms flourish at about 1700 masl, some even higher. The climatic conditions at these altitudes favour the growth of good quality coffee.
The plantations are grown under the shade of different native trees of the region. While the coffee culture in Cajamarca and Peru, in general, isn’t as strong as Colombia or Costa Rica, it hasn’t stopped the country from upping its game.
In 2017, Peru hosted the Cup of Excellence in Jaen, a region in Cajamarca. Ripe, red cherries are hand-picked during the peak harvest season from June to November. Family members are deeply involved during the picking season, carefully picking only the readiest cherries for pulping.
The distance between farms and mills is considerable and growers usually wait for a full load before transporting ripe cherries.
This sometimes adversely affects the overall profile of the final coffee.
The farms collectively send their harvest to be washed at the mill. During harvest season, pulping is carried out daily at 6 p.m. After the pulping, the green coffee ferments for 23 to 25 hours.
Post-fermentation, they are placed in the sun to complete the drying process.
These farmers mainly cultivate Typica and Bourbon varietals and are committed to environmentally friendly and sustainable farming techniques.
All farms religiously work towards converting 20% of the farms into forests through reforestation efforts.
More often than not, it is the family members who work on the farms.
However, when an external farmhand does join the staff, mostly during peak seasons, all care is taken to pay correct wages and provide food and accommodation.