Peru - La Palma (Chirinos) Lot #2

Peru - La Palma (Chirinos) Lot #2

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Origin: Peru

Region: Cajamarca

Owner: Ismael Alarcon Mirez & Leonilda Cotrina Herrera

Variety: Yellow Caturra & Pache 

Altitude: 1850–1900 m

Process: Washed (Organic)

In the cup “ Grapefruit, Pear & Cherry”

This lot was produced by 2 smallholder farmers: Ismael Alarcon Mirez & Leonilda Cotrina Herrera. Both are members of the El Santuario Association, which works with small scale producers in Cajamarca, Peru. The lot name ‘La Palma’ was chosen as it is the town closest to the farms of both producers. Ismael’s farm is named La Palmera, after the native tree that grows readily there. Leonilda’s farms are La Naranja (the Orange Tree), La Piña (the Pineapple) and Laurel – also after fruit trees that grow on her land.

Both Ismael and Leonilda use the same strict harvest and processing methods so as to insure that the natural potential of their coffee is maintained. During the harvest, coffee is selectively handpicked with only the ripest cherries being harvested at each pass. These cherries are then hand-sorted to ensure no underripe or damaged cherries make it into the fermentation tanks. The coffee is pulped on the same day that it is picked using a mechanical pulper, located on the farm itself. After pulping, it will then ferment in a tin tank for around 18 hours (depending on ambient temperature) before being washed clean in pure water. Both Ismael and Leonilda have constructed raised ‘African’ beds for drying, and the clean parchment will lie on these, being turned regularly, for around two weeks, or until humidity reaches 11.5-12% humidity.

The focus is on the production of small, distinct and unique high quality microlots…. And of course on making sure that these very special coffees find the right home with speciality roasters.

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