Regional Details
In Peru the bulk of coffee production comes from small farms owned and managed by people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans.
Sourcing Details
This particular micro-lot was produced by Luis Colunche an agronomist and young coffee producer who inherited from his parents a 5 acre farm called La Fortuna, located in the community of Nueva Alianza, near the city of San Ignacio, in the Cajamaja region.
Processing Details
During the harvest, cherries are carefully harvested and sorted and floated to remove damaged and less dense beans before depulping, fermenting for 36 hours, washing, and drying on raised beds for 18 days at the micro-mill located on the farm.
Exporting Details
Farm management and post-harvest solutions are designed to fit the producer’s needs, but producers also need a strong alliance to bring their coffee to the international market and earn fair prices. Origin Coffee Lab, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for producers managing small farms. In addition to helping producers learn best practices for cultivating and processing coffee, Origin Coffee Lab coordinates warehouse logistics, as well as, traceability and quality control throughout the post harvest process. The goal is to earn better income so producers can reinvest in their farms and strengthen their families’ livelihoods. With rising cup quality over the past few years, Origin Coffee Lab has established premiums from coffee exports, which is returned to the producers.
