Organic Peru

Medium Roast

Tasting Notes

Pear / Brown Sugar / Cedar / Cocoa

Origin Peru
Region Cutervo Province, Cajamarca
Farm 20 producers from Sector El Campo, Callayuc District
Soil Clay minerals
Processing Fully washed and dried in the sun
Harvest May - November
Altitude 2200 masl
Variety Bourbon, Caturra, and Typica
Certifications Organic
About The Bean
In Peru the bulk of coffee production comes from small farms which are owned and managed by people who follow organic farming practices that honor their cultural connection with the land. This particular community lot comes from 20 producers who live in the community of El Campo where the unique microclimate and shared commitment for cultivating quality coffee produces a remarkable regional profile. These producers individually cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. Each producer harvests, macerates for 24 hours and then floats the coffee cherries to remove less dense and damaged fruit before depulping. After depulping, the coffee is fermented for 48 hours and then washed to remove the mucilage. Next the coffee is dried on covered raised beds for a period of 18 days. The consistent processing produces a traceable community blend brought to the international market through an alliance with Aroma del Valle, an organization established to assist producers access the specialty coffee market where they can earn higher prices for their coffee. Aroma del Valle carries out activities that often go unnoticed but are crucial for producers with small farms. Investments for basic infrastructure needs, such as road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post-harvest process. Aroma del Valle also helps farmers navigate the organic certification process.