- Tasting Notes: Tropical fruit, green apple, silky
- Varietal(s): Caturra
- Process: Washed and fermented for 24 hrs
- Drying: Under shade
- Altitude: 1700 masl
- Farmer(s): Marcial Olivera Diaz
- Region: Nuevo Trujillo Village, San Jose de Lourdes
We are enamored with Peru as a country. There is so much history and beauty in Peru and over the last several years, Lima has become a premier culinary destination. However, it is important to state that coffee production just doesn’t happen because the land is ripe. A country’s culture, government or lack thereof, and ability to organize support really shape the trajectory or formation of coffee production.
Throughout the 1900’s, Peru faced much political instability. Couple that with a more recent prominence of guerilla activity and coca production and it’s easy to understand why coffee production was eroding in the late 1900’s. Wonderfully, as the 2000’s drew near this begin to reverse with the onset of ethical coffees and ‘solidarity’ networks like Fair Trade and more ecological friendly coffees. To this day, Fair Trade and Organic coffees make up a large portion of Peru’s annual production and Peru is currently the world’s largest exporter of organic coffees.
This particular coffee hails from the gorgeous Cajamarca region. Engulfed by the might Andean mountain range, the heights and numerous mico-climates created by the range is prime not only for large coffee production but also a diversity of flavor in the cup. Those that farm this area are mostly small holders – think 2 to 4 hectares or 5 to 10 acres. Marcial Olivera Diaz is one of these farmers.
Marcial owns 4 hectares of land around the Nuevo Trujillo village, which is in the San Jose de Lourdes district of Cajamarca. Villages are the main hub for coffee production in the region. Nuevo Trujillo is one of the larger and has garnered a name for producing some of the best coffees in the area.
Marcial grows three primary coffee varietals - Caturra, Bourbon and Castillo - but the majority of this lot is Caturra. During harvest Marcial enlist help by the way of pickers from the village. He is careful to instruct that all who help must selectively pick ripe cherry at his farm. In volume production, this is not the norm so many of this pickers might not understand this is as crucial for high quality coffee.
Once picked the coffee cherries are washed and then floated to identify defective cherryies - less dense so float to top of bucket. From there the coffee is pulped and fermented for generally 24 hours. Marcial then dries the coffee under shade, which creates a more stable environment, in an extension to his house.