Paco farm
Jaen, Cajamarca, Peru
Peruvian Coffee: Low Quality or Great Potential?
Peru has historically been regarded as the discount Latin American origin of unremarkable and unreliable quality.
This is the result of supply chains focused on large volumes, serving roasters seeking value over quality. Peruvian farmers didn’t reap the rewards of higher income through improved quality.
We believe that Peru has the potential to match up on quality to any of its origin counterparts in Latin America.
From Stigma to Potential:
High-Quality Coffee from Peru
From the Andes: A Natural and Exceptional Coffee
The altitude of the Andes combined with rich volcanic soils and tropical rainfall means that Peru has the ideal topography and climate for producing high quality Arabica coffee.
This peculiar, amazing, coffee undergoes a natural processing method.
Cherries are left to dry on raised beds for up to 30 days, depending on the micro-climate.
Cherries are left to dry on raised beds for up to 30 days, depending on the micro-climate.
On avarage we paid double the commercial rate for parchment in Jaen.
Some data
- Botanical variety: Mixed
- Processing: Natural
- Harvest: June – September
- Drying: on African beds
- Altitude: 1.750 – 1.950 m slm
