Origin Information

Asociación de Productores de Café Pakamuros (Pakamuros)
Bourbon, Caturra, Catimor, and Typica
San Ignacio, Cajamarca, Peru
March - December
1600 – 2000 masl
Clay minerals
Fully washed and dried in the sun and mechanical dryers

Background 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. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. While producers design farm management and post-harvest solutions to fit their needs, they also need a strong alliance to bring their coffee to the international market and earn fair prices. Asociación de Productores de Café Pakamuros (Pakamuros), an organization of producers established to access the specialty coffee market, carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Pakamuros, which ensures traceability and quality control throughout the post-harvest process. Pakamuros also helps farmers navigate the organic certification process.