Speciality Coffee Peru
£6.30 – £24.00
Farm: El Basal, Chontali
Altitude: 1800-1900 masl
The El Basal village in the Chontali district and is made up of day lots from various producers within the village. The main variety grown in this area is caturra, but more recently producers have been renovating with castillo, gran colombia or other catimor varieties.
In Peru, like some other origins, coffee farmers are sensitive to market changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiums often don’t materialise.
The way coffee is purchased in Peru needed to be changed, now direct links are made with the producers. Ensuring a higher price is paid for coffee and to make sure that producers received a fair price for the coffee, which is above the market price. A warehouse was set up in Jaen and started to buy in parchment directly from producers. The Cajamarca region holds a lot of potential for quality coffee, with ideal growing conditions and great varieties, but quality is often lost in picking, processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers are those that are unassociated – those who aren’t members of a cooperative, association or organisation – and they represent 75% of producers in Northern Peru. These producers don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price. Often, local aggregators – a buyer who lives in the same area – will come to the farm or house of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality coffee is lost. This shift in approach to sourcing will allow long term relationships directly with farmers, improve the coffee quality from these areas and increase producer household income through access to quality premiums. There are now over 438 registered farmers across the San Ignacio and Jaen provinces.
Halibalŵ is our single origin Peruvian bean. This bean is full of nutty flavours and is delicious black. Any brewing method suits this coffee it’s very versatile and complements the palette well after a meal. If you are looking for a coffee to enjoy as a cold brew, this is the one for you. This coffee can also be served as an espresso and is delicious as a moka pot.
|Grind size||Water amount||Coffee amount||Brew Time|
|Espresso||Extra Fine||36ml||18g||20-30 extraction|
|Moka||Fine||Fill chamber||Fill basket||3-5 min|
|Cafetiere||Medium/Coarse||1 litre||60g||4 min|
Water Temperature 93-97’c
The 150g refill packs and the 200g Eco packs will be posted in a letterbox sized cardboard package, at the cost of £1.50.