In the world of specialty, Peru was a once forgotten origin. With a focus on fairtrade certifications and blending as common practice, Peru was more geared towards the dark roast blend market. However, getting tossed into those blends were some super high quality coffees that stand out on any cupping table. Farmers were incentivised to put more time into producing these higher quality crops for more money and more resources.
Peru has ten growing regions, with Cajamarca being the most prosperous - sitting at 2000 masl; however it’s good to note that it’s not only at the higher elevations that incredible coffees are being produced, with many gems being grown at 1600 masl and even lower!
When we’re looking for a coffee from Peru we like to go for the ones that are bright, crisp, and refreshing. For some reason our flavour profiles for the Peru’s always turn into love letters. We’re not sure why. It’s like we taste a Peru and all of a sudden it’s a hot summers day and you’re in love and you’re outside laying on a checkered blanket being fed plump white grapes by someone that looks at you like you are already whole and everything is a dream. Then after you’ve had your sip you open your eyes again and actually you’re just sitting in your kitchen-cum-office and you still haven’t had a text back.
Anyway here’s some Peru’s we’ve had over the past years. Cool.
NOTES: bright like a diamond and clean like untouched ice (sorry guys, this is all we have in the archives. I think it was hot that day)
REGION: Jaen, Cajamarca
ALTITUDE: 1800 - 2000 masl
PRODUCER: Nilber & Diana Tarrillo
The first of the fresh harvest has landed and we are starting off this year with a coffee from the Jaén province in Cajamarca. This lot was grown by Nilber and Diana Tarrillo and their son Yerison on their 1 hectare farm at between 1800 and 2000 masl. It’s made up of Catuai variety and is fermented for about 60 hours before being washed and sun dried for 15 days.
Nilber is a 3rd generation coffee farmer, starting this farm from an inheritance and it provides the sole income for the family. Because of this Nilber is ambitious to improve quality and farming practices and cupping score of his coffee.
NOTES: sweet chilled white grapes in a field under a blue sky on a crisp sunny morning (not sure why we get like this with the Peru’s. A romantic origin to say the least)
VARIETY: Caturra, Bourbon
REGION: Puno, Sandina Province
ALTITUDE: 1800 - 2500 masl
Close to the Bolivian border in the South of Peru there’s a lake called Titicaca. It’s the worlds highest navigable lake at a staggering 3812 meters above the level of the sea. Now imagine you’re in a small boat and you’re paddling. As you’re making your way East you’re going past many tiny islands and the whole scene is quite idyllic. It’s getting a bit chilly so you decide to go on land. You arrive in the Puno region, with it’s tropical jungles, valleys and cock-of-the-rock-birds. It is here where they grow amazing coffee along with other things like papaya, banana and hot pepper. So you eat some papaya’s and some banana’s. You leave the hot peppers but you do drink some coffee. Oh man, the coffee…It’s sooo good. It tastes like sweet chilled white grapes in a field under a blue sky on a crisp sunny morning.
You slow down, and see. That everything belongs.
NOTES: cacao, nougat, yuzu
VARIETY: Tabi, Caturra
REGION: Chontali, Cajamarca
ALTITUDE: 1871 - 2100 masl
PRODUCER: Jose Luis Delgado
A small lot grown by Jose Luis or “Lucho” as he is known by his friends, grown on his fathers farm called Finca Aladino in the Chontali district of Cajamarca. This lot is grown on Jose’s 2 hectare plot made up of Caturra and Tabi varieties grown at between 1871 - 2100 masl and is uniquely processed - it has 96 hours of semi-carbonic fermentation!
LEANDRO & ISIDRO
NOTES: red apple, citrus, caramelised sugar
VARIETY: Caturra, Typica, Mundonovo
REGION: Namballe, Cajamarca
ALTITUDE: 1600 - 1800 masl
Our last microlot from last harvest is already here! This one is from Leandro Gómez Cordova, his wife Fredelina Eufemia Quinde Jimenez and neighbouring farmer Isidro Peña Guerrero and made up of Typica, Caturra, Yellow Caturra and Mondonovo varieties. Their farms La Palma at 1600masl and La Naranja at 1800masl are located in the isolated Namballe district of Cajamarca region, close to Ecuador only produce about 65 bags of coffee per harvest and it’s all picked by their families.
This is a washed coffee with 30 hours of fermentation before washing and then 15 - 25 days of drying in a solar dryer. It’s a lovely fresh coffee with notes of red apple, citrus fruit and caramelised sugar.