Peru - Chuquibamba

 8,50 -  29,50 incl. VAT

In search of a new origin, we came to Peru. The country known for its high quality organic coffees. With each region having a different microclimate, it is a special origin. Thanks to Cultivar, the importer, we were able to get a good look behind the scenes. And we found something. This coffee from Cajamarca is a community lot, which means that several small farmers' harvests have been processed into this lot. A high quality lot with the taste of a chocolate, cherry pie.

Article number: 0020 Category: Tags: ,

Description

Roasting Company Luijendijk has set itself the objective of purchasing a large proportion of its coffee in the coming years from producers who grow coffee in an agroforest/food forest or according to organic standards. In this way, we want to do our bit to protect nature. 

Peru is the country of origin for many organic coffees. Nature is very important in the country, but also for the agro-economic sector. In the region around San Ignacio, for example, one can find a unique piece of nature, the paramos, a tropical jungle full of biodiversity and perfect natural conditions for agriculture. Part of the farmers live in Santuario Nacional Tabaconas-Namballe. The main task in this park is to protect this unique ecosystem in which a large amount of unique genetic material of both flora and fauna can be found, including a number of protected animal species.

In addition, much attention is paid to water storage. This is organised by allowing economic activities that support it. For example, the farmers grow their products without the use of chemical fertilisers, herbicides and pesticides. The standard is also not to cut down indigenous trees for the production of coffee. These are only planted on previously unafforested land.

Taste:
Cacoa, velvety, cherry and a full sweet taste

Harvest:
2021 - 2022

Cooperative / Farm:
Chuquibamba Community

Origin:
Peru, Cajamarca, San Ignacio

Roast profile:
Medium roast

Altitude:
1500 - 1800 m.a.s.l.

Processing method:
fermented 24-30 hours, dried 15-20 days

Cultivar:
Caturra, Bourbon, Mundo Novo, Costa rica 95