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. This particular community lot comes from 20 producers who live in the community of Huabal where the unique microclimate and shared commitment for cultivating quality coffee produces a remarkable regional profile. These producers individually cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. Each producer harvests, macerates for 24 hours and then floats the cherries to remove less dense and damaged coffee before depulping. After depulping, the coffee is fermented for 45 hours and then washed to remove the mucilage. Next the coffee is dried on covered raised beds for a period of 18 days. The consistent processing produces a traceable community blend brought to the international market through an alliance with Aroma del Valle, an organization established to assist producers access the specialty coffee market and earn higher prices for their coffee. Aroma del Valle carries out activities that often go unnoticed but are crucial for producers with small farms. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process. Aroma del Valle also helps farmers navigate the organic certification process.
