This coffee lot is a selection of 12 smallholder farmers in La Coipa, a village in Colasay, Jaen, in the north of Peru. All coffee is grown at 1600-2000 masl and is a mix of Bourbon, Typica, Caturra and Catuaí. During harvest season, the farmers and family members help each other picking ripe coffee. Depending on the amount of ripe cherries on the plants, they will typically try to alternate between neighbouring farms on a daily basis. After picking, cherries are (sometimes) floated, mechanically depulped and fermented on the farm itself. The fermentation process however, differs per location and depends on the resources of the producer(s). While one farm can opt to ferment the depulped coffee in wooden or concrete tanks, another farm may use bags. If the coffee goes into tanks, it will be floated first to remove underripe or defect cherry before depulping, if the coffee goes into bags it will be depulped immediately after picking. The fermentation process is uniform and can last anywhere between 24 to 48 hours. 10 farmers will dry their parchment on waterproof cloths on the floor and 2 farmers dry theirs on raised beds. All parchment dries in the shade and is covered during the night. The coffee takes approximately 12 to 25 days to dry, until the desired humidity is reached.

This coffee is sourced through our importing partner Nordic Approach, who in turn sourced it through The Colasay Project.