Price $5.61 per pound
Bag Weight 151.51 lbs
Flavor Profile White grape, mandarin orange, chocolate, sweet
Nima Juarez Aleydy Yessenia
Catimor, Caturra, Catuaí, Marselleza, Bourbon
La Coipa district, San Ignacio province, Cajamarca region, Peru
May - September
In Peru by far the bulk of coffee production comes from small farms owned and managed by people who have for many years followed 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, fruits and vegetables. Small producers are often very careful about picking and sorting their cherry prior to depulping, fermenting, washing, and drying the coffee, all on personal equipment and on personal property. While producers design farm management and post-harvest solutions to fit their varying needs, they also need a strong business alliance to bring their coffee to the international market and earn fair prices, regardless if the coffees are blended or sold independently.
This particular lot of coffee comes from a single producer named Nima Juarez Aleydy Yessenia. Nima’s farm is in the La Coipa district, part of the famous San Ignacio province, near Peru’s northern border with Ecuador. Nima has almost 5 hectares total across three combined parcels: El Roble, La Quebrada, and El Mango. She lives on the farm with her husband, Keny Yajalwanca Garcia. Together they cultivate coffee first and foremost, but also guava, plantains, and livestock like hens and pigs.
Nima and her husband employ a few pickers during harvest months and oversee all processing themselves on their property. Coffee is depulped with a motorized pulping machine and fermented in a concrete tank. After fermentation is complete, parchment is washed again with clean water and moved to dry on a covered patio.
This single-farmer microlot come to us from Origin Coffee Lab, an exemplary alliance recently established in Peru’s competitive north. The small team put together by José Rivera and Alex Julca--career cuppers, farmers, exporters, and quality managers who grew up in Peru’s sought-after northern coffee terroir--is quickly gaining a reputation for their outstanding portfolio of microlot coffees and above-expectations regional blends. Which should be no surprise, given the founders have decades of experience working with farmers of all kinds and cupping thousands of samples from across the Cajamarca region. So, they know what they’re aiming for. Origin Coffee Lab uses their extensive experience to set high standards for farms, with generous price premiums in place for those who rise to the occasion. But it’s not simply a take-it-or-leave-it proposition: their “Solidario” program is a curriculum that teaches best practices in farm management and processing to help small farmers maximize their quality, and profit. Farmers in northern Cajamarca province, which includes districts like Chirinos, San Ignacio, and Huabal, all famous for great coffee, certainly have their choice of exporter. So the growing partnerships for Origin Coffee Lab and the popularity of their coffees signal that they clearly are offering something worthwhile to top farmers. Not only do they compensate their farmers very well, they also provide complete price transparency to their buyers. Nima was paid the equivalent of $3.47/lb for green, exportable coffee.