This coffee is part of a series of organic coffees from small cooperatives in Peru who are all engaged in a reforestation program as part of a producer-led holistic solution to the complex sustainability challenges they face.
Cedros have about 300 members now. It’s part of our selection for our value added communal producer blend concepts. They are currently investing a lot in production of specialty, both single farmer micro-lots as well as these beautiful high quality blends.
The coffees are made up of smaller deliveries from several smallholders with 1-3 hectare farms each, and are located in high altitudes in Cajamarca. The altitude of the farms ranges from 1500 – 2000 masl. They mainly grow Caturra, Catuai, Pache and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time after depulping is normally between 15-48 hours. Drying takes 12-25 days.
For the lots to qualify for the blend they have to cup above 86 points with distinct flavours, have good physical properties and be within our standards on humidity and aW to maximise shelf life. The deliveries can be down to a few bags each at the time and every lot is evaluated individually before it is approved as part of the quality blend.
All the coffees are certified Organic, and the producers also receive a significant quality premium for the coffee delivered to this lot.