This micro-lot comes from a father-son project (Ciro and Henry Castro) on their family farm. The cherries were fermented in plastic sacks for 24-48 hours then washed and laid on raised beds in tents to dry for 15-20 days. The result is a rich and balanced coffee with notes of blueberry and a chocolate finish. It is well-balanced and clean, with a medium body, perfect as espresso or filter.
Region: San José de Lourdes District, San Ignacio Province
Process: Fully Washed
Varietal: Caturra, Bourbon, Catimor
Altitude: 1800 - 1900 m.a.s.l
Story and Background
Don Ciro and his family lived in the Andes Mountains, where they raised cattle and produced Aguardiente, a Peruvian spirit made from sugarcane. By the 1990s, however, Ciro could no longer compete with the large corporations producing the spirit so he, his wife and his oldest son, Henry moved north to the village of Jorge Chavez, to seek out a new opportunity. There they built a livestock farm and, as it became profitable, reinvested the proceeds into cultivating coffee using coffee seeds received from neighbouring farmers.
In the last few years, Ciro and Henry have led the creation of a community project with their neighbours to transition to specialty grade coffee production. They have been working with Collective Bean, who cup and score each farmer’s coffee and provide tailored feedback. For any coffee that is not at the required grade, Collective Bean help to sell it to other buyers in Jaen (so that the producers still receive a better return than selling it to local intermediaries). They have also begun training Henry on quality control, cupping the coffees together and sharing roasted samples with the producers (enabling them to taste the impact of their quality control methods and production practices).
Eco Tin Refill option: Please select Bag and add a note at Checkout if you require a tin refill and we'll deliver in a clear compostable bag. Includes a new removable label.