Regional 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. Sourcing Details This particular caturra natural micro-lot was produced by Milciades Minga on his 2.5-acre farm called La Mandarina, located in the community of Gramalotal, within the district of La Coipa near the city of San Ignacio, in the Cajamaja norther region. Processing Details Cherries are carefully harvested based on optimum ripeness and floated to remove damaged and underripe cherries. Sorted cherries are then placed on raised beds and dried over a period that ranges from 15 to 20 days. Exporting Details Farm management and post-harvest solutions are designed to fit the producer’s needs, but producers also need a strong alliance to bring their coffee to the international market and earn fair prices. Origin Coffee Lab, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for producers managing small farms. In addition to helping producers learn best practices for cultivating and processing coffee, Origin Coffee Lab coordinates warehouse logistics, as well as, traceability and quality control throughout the post harvest process. The goal is to earn better income so producers can reinvest in their farms and strengthen their families’ livelihoods. With rising cup quality over the past few years, Origin Coffee Lab has established premiums from coffee exports, which is returned to the producers.
