Peru - San Martin - Washed

Peru - San Martin - Washed

Regular price

Origin: Peru
San Ignacio
Farm/Farmer: Cooperative Agaria San Ignacio, 187 Small Family Producers
Farm Size/Elevation:
1250-2200 MASL
Processing Facility: CASIL Facility
Varietals: Red & Yellow Caturra, Red Bourbon, Pache, Typica, Catimor, Catuai
Processing Method:
Certifications: Organic, Fair Trade, Rainforest Alliance
Tasting Notes: Red Apple, Hazelnut, Plum, Chocolate Mousse, Blackberry

The Co-op business model with coffee producers working in unison toward a goal enables a significant number of smallholder farmers to be certified organic and fair trade who otherwise may not be able to overcome the financial barriers those certifications have. It can enable greater reinvestment in the farmers potentially financing a new coffee mill closer to the farms to improve processing, or things like solar panels and water tanks that improve quality of life. The Cooperative Agraria San Ignaico LTD. (CASIL) started with 12 friends in 1966 and over years has grown to include 187 family producers a third of which are women run farms. They provides soil analysis with fertilization plans, seedlings, and coffee grading, as well as collecting the coffee to sell as a larger lot all of which can help the farmers get better prices for their harvest,

The washed process is when the coffee cherries have the outer layers removed shortly after picking. The cherries are initially sent through a de-pulper to remove the skin and majority of the mucilage before being soaked (technically fermentation) in large tanks to loosen the mucilage that remains attached, the beans are then flushed with water to rinse them clean before the drying step. The drying can be done either in a variety of ways, large industrial dryers for faster drying in more less sunny places with high humidity, or more often it will be spread on large concrete pads where the coffee needs to be turned by hand (or rake) to ensure consistent drying. Finally the coffee is sent through a dry mill to remove the final protective layer around the beans, the parchment layer. Once the parchment is removed the beans are ready for sorting and grading.

We loved what we tasted the first time this coffee was in front of us. We found red apple acidity and subtle stone fruit (plum), with sweet chocolate mousse with a blackberry on top. The body and acidity of this coffee also offer a great contrast to our other new release, the Indonesia - Sumatra Gayo - 25 Day Natural Anaerobic, which goes through an intensive fermentation process bringing out more of a homemade blackberry syrup.