Region – South America
Origin – Peru
Location – Amazonas, Uctubamba
District – Lonya Grande
Grade – II
Processing method – Washed, sun dried
Altitude – 1,300-1,700 MASL
Annual Rainfall – 1,500mm – 1,200mm
Area of Production – 700 hectares
Number of families – Grown and harvested by 109 families
Varietal – Catimor, Caturra, Typica
Characteristics – Smooth, medium body, brightness and a very deep array of flavors.
Description – Very versatile, this coffee is excellent as a blender or solo. Peruvian coffees tend to have the Central American brightness but in a South American coffee flavor package overall. Roasted to a French Roast level, our Peruvian High Grown beans generate a fuller body with a moderate to high acidity, brightness and a very deep array of flavors.
History – Cajamarca is a state Region in Peru. The capital is the city of Cajamarca. It is located in the north part of the country and shares a border with Ecuador. It is located at heights reaching 8900 feet above sea level in the Andes Mountain Range, the longest mountain range in the world. Part of its territory includes the Amazon Rainforest, in total the largest in the world. Coffee production came to Peru in the 1700s. After two centuries, the heirloom typical variety still comprises 60 percent of the country’s exports. There are more than 110,000 coffee growers in Peru, most of who are indigenous to these landscapes and speak Spanish as a second language. The average land holding farmer lives on two or three hectares, hours away from the comforts of both the national economy and the global coffee supply. Peru is quickly building a global reputation for producing traditionally cultivated, shade grown, high quality Arabica beans. Peruvian coffee farmers’ landholdings are small, and the country’s typical micro-wet-milling operation is even smaller. From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of micro-wet-milling has protected Peru’s water resources from the devastating effects of river-polluting pulping factories. After processing their coffee, most farmers hike their beans by foot or mule into the nearest town-a trip that can take anywhere from thirty minutes to eight hours. On Saturdays, the plaza of the closest town becomes a buying and selling station for the surrounding remote coffee growers. Farmers sell their coffee and buy goods for their homes before heading back up the mountainous foot trails. During the last decade, Peru’s smallholder cooperatives consolidated their movements and provided a more organized and rewarding opportunity for tens of thousands of small holders. Many of the smaller holders now belong to cooperative organizations. These cooperatives have linked with international Fair Trade and Organic networks. Peruvian smallholder cooperatives quickly became the second largest suppliers of Fair Trade certified coffee after Mexico and one of the world’s top Organic producers.