La Naranja and Ivan Cruz Clevado, Peru | DECAF

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This coffee is a combination of our exceptional farms from our exporting partners in Peru–Alpes Andinos. These lots were singled out via extensive cupping are members of the organization, which is based in Jaen, located in Peru’s Cajamarca department. Esbin firstly inherited El Mango, a small 1-hectare plot, 6 years ago. To increase his yield, Esbin purchased La Hondura, another 1-hectare plot close by, 3 years later. Esbin only joined the association earlier this year after chatting to his neighbour, Elmer Cruz, who is well known as one of Alpes Andionos’ top producers. Elmerconvinced Esbin to join, as not only can Esbin receive a higher price for his quality produce, but Esbin is also able to receive training in making his plots more productive. This drive to develop better coffee is one promoted by the association, believing that producing great quality, leads to producer empowerment and wider benefits for all coffee familiesMaria, one of the producers of this lot, was born in Naranjaand has lived there her whole life. Now aged 53, Maria has 8 children, 4 of whom still live with her. Maria first purchased her farm Trapiche 6 years ago. Totalling 2 hectares in size, Maria grows a mix of Bourbon, Typica and Pache. Both Esbin and Maria’s farms take their names from notable landmarks located on the plots. El Mangoafter the fruit trees on the farm, La Hondura, its bisecting shape and El Trapiche after the sugar mill that used to be located on the same plot. Like many other farms in the region, the names are symbolic, reflecting the distinguishing characteristics of the surrounding area. Coffee production is currently the producer’s only means of income, with any fruit trees or other produce grown, reserved only for personal consumption. Ivan has been a member of Alpes Andinos since 2021. From the start, producers belonging to the association have benefited greatly, as not only can members receive a higher price for quality products, but also can attend training sessions on topics such as how to make their plots more productive. This drive to develop better coffee is one promoted by the association, believing that producing great quality, leads to producer empowerment and wider benefits for all coffee families. Purchased in 2020, LaMontaña is located in the town of La Libertad at 1,900 meters above sea level. Named after the mountainous region surrounding the farm, the coffee is grown intermingled with wild native trees. Ivan lives here with his wife and 1-year-old daughter. Consistent ‘selective’ tree pruning is conducted to maintain the quality of the crop and to increase its yield. Farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of the its15-year life cycle, it will be dramatically cut back using the ‘Zoqueo’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherries. Soil analysis is regularly conducted with fertiliser applied in February, and June after the harvest in October. For Fertiliser, producers use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser. Harvest spans from June to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house's main building. Once the coffee has been de-pulped, the beans are placed in a wet fermentation tank for anywhere between 30-36 hours; depending on the climate. The coffee is then washed three times to remove all remaining mucilage and drain any excess water, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 10-15 days, depending on the level of rain.