In Piura near the northern border with Ecuador, Peruvian producer Rosa Adan Huamán Jiménez tends to her farm La Zorra. Despite the region’s relatively altitude, the terrain is wild: plains are pocked with sudden ravines and rope bridges reminiscent of Indiana Jones movies. Machine harvesting is out of the question so a legion of seasonal workers hand pick the farm’s caturra and typica trees during harvest season.
This coffee is part of a sourcing program conducted by an organisation called Origin Coffee Lab. The coffees of this program are either micro-lots or communal producer blends from the areas in the north. The participating farms are generally between 1-3 hectares in size and are family-run. They are responsible for harvesting, pulping, fermenting and drying the coffees. Producers that are part of programs like these will more likely invest in their production to create potential micro-lots and further improve cup quality.
Brewed with pressure this coffee has a thick sirupy body with bold candy-like sweetness and a rich finish. As a filter coffee, these beans brew into a structured, deeply sweet brew with bright fruit and light notes of funk.