Sourcing Details Peru's rich coffee culture is deeply rooted in cooperative structures. Exported lots are
generally a consolidation from many small farms organized through a system of cooperatives focused on the needs of smallholder farmers, providing training in best farm management practices and post harvest tools to bring consistent certified coffees to the international market.
Cooperatives tend to be well-managed and sophisticated, particularly in quality control.
Producers follow organic farm management practice attuned to their cultural connection with the land.
They typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. Processing Details During the harvest, each producer practices selective picking with focus on picking only fully ripened cherries, which are then processed with the farm’s own micro-mill.
At the mill, the cherries are sorted to remove damaged and under ripe coffee.
The selected cherries are then depulped, fermented, washed and gently dried and stored until it is time to prepare the coffee for export.
