- Nice body and complexity
- Comfort coffee
- Rhum notes – sweet
Variety: Typica & Yellow Caturra
Altitude: around 1850 masl
Rob Says: After the very spectacular Guillermo Cardenas, we purchased another wham-bam-slam coffee from Lisanne Oonk, green coffee buyer for Cultivar.
People ask me a lot why Peru is doing so well the last couple of years. Well, of course soil and climate condition in most parts of Cajamarca are near to perfect, but also on harvesting and processing we see great craftsmanship at the Specialty Coffee front in Peru.
Harvest season for La Coipa spans from June to October. The process begins with the cherries being selectively handpicked. Once the coffee has been picked, bags of cherries are placed on their back and carried across the difficult terrain until the reach the road. Once here, coffee sacks are placed on mules and taken to their homes in La Coipa, ready to be processed. Cherries are first placed in polypropylene bags to ferment for 12 hours over night. Next, the coffee is pulped, then the beans are placed in a wet fermentation tank for anywhere between 30-36 hours, depending on the climate. Finally, the coffee is washed three times and placed on raised beds to dry for around a month (25-30 days) depending on the level of rain.
ARRIVALS FORSEEN AROUND MID DECEMBER 2020
- Blackcurrant and lemon grass
- Sweet and complex
Variety: Caturra and Castillo
Importer: Falcon Coffees
Rob Says: Idelso Perales Perez owns one hectare of land in the El Paraiso village. Even though he doesn’t produce very much quantity, around 10 exportable bags of which we bought three, the quality of Idelso’s coffee is very high!
The farm is blessed with ideal growing conditions and after focusing on improving his picking it has the highest cupping score of any Peruvian coffee we tasted so far.
Where lots of nearby farmers who have been planting the Catimor variety, resulting in low quality on higher altitudes, Idelso sticks to Bourbon derivatives as Caturra and a more leaf rust resistant Castillo.
THIS COFFEE IS ON OUR PLANNING FOR FEBRUARY 2020
- Clean cup with medium acidity
- Meaty aftertaste
Producer: Guillermo Cárdenas Enriquez and Graciela Córdova
Farm: Trapiche Pampa
Variety: Typica 80%, Bourbon (20%)
Altitude: 2200 masl
Rainfall: 1750 mm per year
Importer: Cultivar (Trabocca)
Rob Says: We are as, a Specialty Roaster, doing an ungoing research for better coffee. The last four/five years we notice that the posibilities for fantastic beans are higher in South America then in Central America. Brazil is the most prominent force in this part of the world, but also countries as Bolivia, Ecuador, Colombia and Peru are surprising us year after year.
One of the most fanatic and gifted coffee buyers Lisanne Oonk therefor travelled several times to the most remote area’s of Peru in search for stuff Caffenation (and probably a lot other companies) is dreaming off.
This fantastic ‘African styled’ coffee is a true work of art by the hands of Guillermo and his wife Graciela. And we are more than happy to pay farmers like them a higher price, to continu their brilliant work on these something hostile environments in the middle of nowhere.
WE EXPECT ROASTING THIS COFFEE BY THE END OF JANUARY
- Sweet tropical fruit notes
- Nice body
- Grapes and black cherry
Producers: Alfonso and Karim Tejada
Variety: Caturra, Pache, Catuai
Importer: 32 Cup Coffee Merchants
Last Peruvian coffee is the year is probably the most special one. This farm used to work for years exclusively with Stumptown Coffee Roasters, so we were lucky purchasing this small lot that suits both filter and espresso roasting.
Timbuyacu is Alfonso and Karim’s private coffee farm, just outside of Mendoza. Timbuyacu is a Quechua word, yaku meaning water and timbu roughly translating to source. The farm is named this in reference to the groundwater spring present on the land, which belonged to Alfonso’s grandmother. Alfonso and Karim began cultivating coffee here in 2010 in order to better understand the realities of the producers they were buying from.
THIS COFFEE WILL PROBABLY BE AVAILABLE BY THE END OF MARCH 2019
- Almond/marsepin flavors
- Buttery mouthfeel
- Smooth and balanced cup
Location: San Miguel – El Palto municipalty
Lot: Washed microlot organic
Varieties: Pache, Catuai, Catimor
Altitude: 1650 – 1750 masl
Corporation: JUMARP El Palto
Importer: 32 Cup Coffee Merchants
Rob Says: For years Peru has been seen as a good country for affordable, mainly organic, coffee. This all started to change a couple of years ago and seems to evolve into high cupping coffees from farms all over Northern Peru.
At the Jumarp El Palto coop they invest, alongside ambitious families and a supportive government, into better infrastructure. When farming above 1600 masl we notice great Specialty microlots already, and an ambition to do even better in the near future. To be continued.
The processing at Fazenda Mendoza Linares goes relatively classic with a 24h fermentation and 8 days of drying.
THIS COFFEE is sold out.