This coffee comes from the La Palta farm of producer Martires Huaman. He runs the farm with his family with the help of 4 staff during harvest. This small 2 hectare plot is situated at 1850 masl and produces catimor, caturra, and catuai between the months of June and October.
It is becoming clearer that climate change and fluctuating temperatures are producing problems for high altitude plots since the heat and strength of the sun can be damaging. Droughts are becoming more frequent so one of the key ways to help mitigate risks from climate has been the installation of shade trees around the growing areas as well as effective irrigation building and effective fertilizer dispersal to maintain soil health.
After washing and pulping this lot is fermented for 32 hours before being dried in solar tents for 18 days.
Once ready the coffee is taken to Falcon’s (our importer)warehouse in Jaen where it is assessed for quality. At this stage a price is agreed for the coffee depending on its perceived cup score. Prices are set according to lot quality and Falcon aims to pay 30% above the local price as this quality bonus will have a huge impact on the farmer’s livelihood, and that of their family. Finally, the coffee is transported to a plant called Café Selva Norte SAC and checked for any defects before being bagged and moved to the coast for shipping.