Peru Essentials

Custom communal producer blends

$ 3.00 USD

Product Description

In order to explain what we can do in Peru, here is a perfect example:

Estrella Divina is the name of one of our value added communal producer blend concepts. This specific lot is made up of coffee from 27 producers. They are smallholders with 1-3 hectares each, and are located in high altitudes close to the village Rumpite in La Coipa north of Peru. La Coipa is in the San Ignazio region, one of the main producing 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 programs, but the expectations of quality is also different and higher. The altitude ranges from 1600 - 2100 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. Fermentation time is normally between 13-18 hours. Drying takes 12-20 days. The lots are evaluated separately before they are approved as part of a high quality communal producer blend. They are part of a training and quality support program called Solidario where they get trained on farm practices and post harvest production.

The Project

This Estrella Divina coffee is part of a sourcing program through an organisation called Origin Coffee Lab.

Origin Coffee Lab, started the project “Estrella Divina” in 2017 and is currently working with around 72 producers to produce the best quality coffee in the region. In the last few years, they started a new program called Solidario, giving all the producers training, market access, finance and feedback about quality. For these coffees, the producers are taught how to implement a more controlled fermentation process, and monitor drying time based on hours of sunlight. Future Estrella Divina project priorities are to start planting varieties new to the region such as Bourbon and Yellow Caturra while continuing to improve on fermentation, drying and storage processes.

Estrella Divina has great elevation, climate and producers doing generally good farm management and processing practices, and the region’s potential for specialty coffees high. A pretty unique microclimate is created in Estrella Divina when warm air currents from the plains of Rumipite come up the mountainside and mix with cool, fresh air descending from the La Coipa mountains. Most producers in Estrella Divina grow Bourbon, Pache, Caturra and Catuai.

Origin Coffee Lab

This coffee is part of a sourcing program through an organisation 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 run. 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, Colosay, 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 neighbour or relatives place. It sounds rough, but truth is that we have seen amazing coffees, well dried on plastic just outside their front door.

In general

  • Average farm size: Less than 2 hectares
  • Harvesting season: May - October
  • Process: Almost only washed processed at the farms in tiny micro mills
  • Fermentation: Mainly dry fermented in small wood or concrete tanks. Some are doing wet fermentation.
  • Drying: On plastic on the ground, rooftops, parabolic dryers etc. A few are using tables/African beds.
  • Altitudes: Mainly 1600 - 2000 masl
  • Varieties: Bourbon, Typica, Caturra, Catuai, Pache, Costa Rica, Catimor. Recently good amounts of Geisha planted
  • They measure picking in “Lata” (buckets) 1 lata is 13,5 kg cherry
  • 20 lata is 1 quintal of greens (46 kg) but is counted in parchment quintal. In this case they count 55 kg of parchment
  • They measure in hectares, but do also use the name cuadra or manzanas.
  • Normal yield on average farms is about 15-18 quintales greens per hectares. The really well managed farms can easily double the volumes per hectare.

What you need to know about the price data

Farmer delivers: Parchment

Unit of Measurement: Quintal (55.2kg of parchment)

Currency: Sol (PEN)

Average cost of production: 320 - 400 PEN/quintal*

If the coffee meets our quality standards on humidity and has a minimum score of 85, we pay a base price of 500-600 PEN per quintal. The price depends on the program and commitment of the producer.

If the coffee cups above 87, and there is sufficient volume for a micro-lot, we pay an additional 100-150 PEN per quintal after the coffee has been contracted and exported.

*Source: Origin Coffee Lab, Eleva Finca

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