This new coffee can already be ordered now and will be available for dispatch from 23/4
Las Quebradas is the name of one of our value added communal producer blend concepts. It’s from a group called El Diamante. They are smallholders with 2-5 hectares each, and are located in high altitudes close to the village Vista Alegre in Jaen, one of the main growing regions in the north of Peru. The producers are part of a coffee quality program and are all organic certified. The producer premiums are high and fair compared to many other places, but the expectations of quality is also different and higher. The altitudes ranges from 1700 - 1900 masl. They mainly grow Caturra, Pache and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash and dry the coffee themselves. The lots are evaluated separately before they are approved as part of a high quality communal producer blend.
This coffee is part of a sourcing program through an organization called Origin Coffee Lab. The coffees are either micro lots or communal producer blends from the areas in the north around Jaen and San Ignacio. The farms are normally between 1-3 hectares and are family runned. They harvest, pulp, ferment and dry the coffees at the farms. If the producers are part of a premium program, like ours, they will more likely invest in their production and sit on enough parchment to create potential micro lots.
So far most of our coffees are coming from small caserios (villages) in La Coipa, Colossay, San Ignacio and a few other places. These are all places that we have identified with great potential through selective cupping. We also know that our exporting partner is investing in the producer relations there with support on quality protocols, trace ability programs and premiums.
The concept for us is the same across the communities where we source. We select micro lots of the coffees that are high performing at lot sizes between 10 - 20 bags. And we try to buy producer blends from the same areas as much as we can. The program is based on good premiums paid to the producers across all our coffees. To invest in the communities is crucial to get a consistent supply and to give the farmers incentives to invest.
At the farms
A typical farmer within this programs will have 2 hectares, planted with coffee. They are mainly organic, and many are certified. The varieties will often be mixed, but they mainly have local Bourbons, Caturra, Catuai, some typica.
The farmers help each other in the harvesting season. They have something called “Mingas” that means today for you, tomorrow for me.
After harvesting they will pulp and ferment the coffees in their micro mills at the farms. It’s normally a small pulper and a wooden or concrete fermentation tank. Some do dry fermentation and others do wet fermentation.
The equipment can be extremely simple, but coffees can still be amazing. Some have their own parabolic dryers, others dry on plastic outside their farms, or use a drying facility at their neighbor or relatives place. It sounds rough, but truth is that we have seen amazing coffees, well dried on plastic just outside their front door.