Region: Las Naranjas, Cajamarca, Peru
Farm: Finca Agua Dulce
Producer: Roque Quispe Ruiz
Process: fully washed – dried on raised beds.
Alt: 1550-1690 masl
Variety: 100% Gesha
This coffee comes from the exporter Origin Coffee Lab based in Peru, who have developed a strong reputation for providing both excellent quality coffees, but also excellent support to smallholder producers in the regions where they work.
From Roque:
"The "Agua Dulce" farm is the result of many years of hard work and investment, alongside my wife, Luz Emérita Chuquicagua Santa Cruz. Before owning the farm, we only had our small house. Our primary source of income came from working as coffee pickers on various neighboring farms. It took many years until we could gather enough money to buy 3 hectares of land and start establishing our first coffee farm, "Agua Dulce," named with the support of my wife. Within the farm, we are blessed to have a water source with a very pleasant and unique flavor. Despite lacking technical knowledge, I initially planted the "Catimor" variety, which had excellent productivity but lacked quality. Upon meeting Origin, they recommended planting new varieties (Geisha, Caturra, and Catuaí), which have yielded very good results. I am proud of the quality outcomes achieved and grateful for the support from Origin Coffee Lab."
Processing at Agua Dulce:
The processing involves several key steps. Firstly, there's selective harvesting of the cherries. Following this, in the post-harvest phase, flotation is performed to remove any foreign matter. The cherries then undergo aerobic fermentation in a tank tub for 12 hours. Subsequently, they are washed three times with clean water to ensure cleanliness. After washing, the coffee is dried in solar dryers for an average of 15-20 days. Roque has become adept at determining moisture levels in his batches, and promptly delivers the dried coffee to Origin Coffee Lab after drying.