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 José Manuel Rivasplata Bravo, who harvested and processed this micro-lot on his 15-acre farm called El Limon. He has his own micro-mill where carefully harvested cherries are macerated for 24 hours, then floated to remove less dense and damaged coffee before depulping. After depulping the beans covered in mucilage are fermented for another 40 hours and then washed to remove the mucilage. Next the coffee is gently dried on covered raised beds. While José Manuel has designed farm management and post-harvest solutions to fit his needs, he also has a strong alliance with Aroma del Valle, which takes his coffee to the international market where it earns a fair price. José Manuel has been able to use the money earned from coffee to help others in his family improve their coffee production too.
