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. Aroma del Valle, an organization established to assist small producers 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 Aroma del Valle. This particular lot comes from Jorge Silva who cultivates coffee on his 10-acre farm called La Chirimoya. Jorge has his own micro-mill where carefully harvested cherries are depulped, fermented for 48 hours and washed to remove the mucilage, and then gently dried on raised beds over a period of 18 days. While Jorge has designed farm management and post-harvest solutions to fit his needs, he also has a strong alliance to bring his coffee to the international market and earn fair prices. With the help of Aroma del Valle, Jorge has been able to pay for his 4 children to attend school, including two who recently graduated with university degrees.
