Peru
Nectarine, honey, creamy
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New Trujillo |
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1,776 meters above sea level. |
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Caturra |
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Washing |
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Marcial Olivera Díaz |
Fairly priced Peruvian coffee of the Caturra variety
Marcial Olivera Díaz is the owner of a small 3-hectare farm in the town of Nuevo Trujillo in San José de Lourdes.
The estate primarily grows Caturra and Bourbon . This specific batch was dry-fermented and dried in a canvas-covered patio.
San José de Lourdes has a very different climate compared to other districts in Jaén and San Ignacio. It's considerably cooler and has more intense rainfall, which contributes to a unique cup profile with a strong citrus fruit flavor and a distinctively buttery body.
Although there is tremendous potential for producing high-quality coffees in San José, the area is very isolated and far from the city of Jaén. As a result, many local producers are forced to sell their crops to intermediaries at very low prices.
The Falcon team has been working in the area for years to improve the conditions of these producers, helping them improve their quality and ensuring a fair price for their crops, thus improving their standard of living and the quality of their coffee.
At Ineffable Coffee, we're delighted to support this project and look forward to seeing more and better things from this region in the future.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.
Project in Peru (Written by Falcon Coffees)
We have been working in northern Peru for several years, purchasing specialty coffee from cooperatives and associations with which we have established long-standing relationships.
This is the conventional form of trade in Peru and gives producers associated with these groups a certain stability.
While the quality of the harvests in recent years has been good, we've struggled to have the impact and influence on quality and the supply chain that we would like.
Even more importantly, the premium we pay for coffee rarely reaches the producers.
For these reasons, we decided that in Peru, as in other countries, we needed to change the way we purchase coffee and work directly with producers to control and improve quality and achieve full financial traceability.
To do this, we opened a warehouse in Jaén and began purchasing parchment coffee directly from producers.
The Cajamarca region has great potential to produce quality coffees, with ideal growing conditions and excellent coffee varieties, but quality is often lost in harvesting, processing, and drying, with producers lacking infrastructure and knowledge.
The most vulnerable producers are those who are not associated, who are not members of a cooperative, association, or organization, and they represent 75% of producers in northern Peru.
These producers lack access to training, quality raw materials, or certifications, and their income depends entirely on market prices.
Often, local middlemen, a buyer who lives in the same area, will come to the producer's farm or home and buy all of their coffee, for cash, and then sell it, in some cases directly to an exporter or, more often, to other traders and middlemen.
This results in producers being paid very little for their coffee and in the loss of a lot of quality coffee.
Our team identified producers and producer groups in Jaén and San Ignacio, who brought their parchment to our warehouse in Jaén, where it was weighed, and a sample was taken from each batch.
We then analyze the green coffee sample, calculating the yield before roasting, cupping, and scoring.
The price is determined by the results of the tasting, and producers receive full payment on the same day, with premiums well above the market price—in most cases double.
We have more than 300 registered farmers, all of whom will receive training in cultivation, harvesting, processing, and drying practices from our agronomist, Auber Terrones Rojas.
This change in trading practices will allow us to forge long-term relationships directly with producers, improve coffee quality, and increase the income of producers' households thanks to the premium they receive for their coffees.
Our intention is to provide complete traceability and transparency for all coffees associated with this project.
