Region: Huabal, Cajamarca
Producer: Luz Nelly Alarcon Estela
Process: Fully Washed
Varietal: Bourbon & Caturra
Altitude: 1900 MASL
Flavour Profile: Apricot, Apple, Cane Sugar, Dark Chocolate, Walnut
High altitudes, ideal climates, and nutrient-rich soil in the Cajamarca region of Peru allow for the production of high-quality and organic coffee. Through extensive cupping, Luz Nelly Alarcon Estela’s farm has been singled out as one of the top lots from the Cajamarca region this year by our exporting partners in Peru, Alpes Andinos.
Luz named the farm Perlamayo after the origin of the seeds grown on the farm. At 1,900 meters above sea level, her farm reaps in the benefit of slow maturation of coffee cherries – helping to improve the quality of coffee in a natural way. Producers in the region work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoca’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in
advance, meaning there is an uninterrupted supply of mature cherry.
Producers in this region use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser. Harvest in Flor del Norte spans from July to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. At Perlamayo, harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove
any low-density cherries. Luz then ferments the cherries in bags for 2 days on site. This allows for the careful breakdown of the external mucilage. Next, the coffee is pulped and fermented once more in tanks for an additional 3 days. Once complete, the coffee is washed three times to remove any remaining mucilage or foreign material before being evenly dispersed to dry on raised beds. The coffee remains here until the ideal moisture content is reached, typically taking 30 days.
Tad Coffee works with Mercanta to bring you this amazing Peruvian coffee.