Peru Elvis Torres Sanchez 250g

Peru Elvis Torres Sanchez 250g
4 620 Ft
Cassis grape, cinnamon, molasses, plum and dark chocolate, chewy thick mouthfeel long finish and sweet spices

Origin: Peru

Farm: Elvis Torres Sanchez

Variáns: Catuai

Feldolgozás: Macerated Natural

Elvis Torres Sanchez owns 2 hectares of land in San Antonio This year Elvis has started producing natural coffees
after some success last year with some trials. Ripe catuai cherries are picked, washed and placed to dry on a lined
patio, where they dry in the sun for around 20 to 25 days. Elvis has been experimenting with some prefermentation
on the naturals, to give the cup extra complexity and definition and he has found that macerating the cherries in
bags in the shade for 24 to 48 hours lifts the profile of his coffee considerably.HuabalHuabal is a district within the
Jaén province of Cajamarca and is one of our strongest areas for members and quality. Huabal has a huge amount
of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and
knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100masl, but most of the producers we
work with are above 1800masl. Many producers in Huabal had been regenerating their farms with catimores, which
had been promoted by the government and multinational buyers, and in some altitude ranges have given great
results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and
the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are
re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and
produce much better quality coffee. Huabal is made up of various villages, which are centres of coffee production
and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils
can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and
hot. This all contributes to diverse and delicious cup profiles and some very Peru Overview:We have been working
in Northern Peru for several years, buying specialty coffee from cooperatives and associations with whom we have
built lasting relationships. Whilst a lot of the arrival quality we have seen in previous seasons has been good, we
have struggled to impact upon that quality or make improvements in the supply chain as we would like. More
importantly, the premiums we had been paying for quality rarely makes it directly back to producers, something we
have had very little control over in previous years.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. For these reasons we decided we needed to change the way we buy coffee in Peru and
work directly with producers, allowing us to control and improve upon existing quality and have full financial
traceability. Ensuring these two factors would help us to pay higher prices for the coffees and to make sure that
producers received a fair price for the coffee they delivered us, above the market price. In order to do this, we set
up a warehouse 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 us to forge long term relationships directly with farmers, improve the coffee quality we can offer from these
areas and increase producer household income through access to quality premiums. We now have over 438
registered farmers across the San Ignacio and Jaen provinces.
Espresso, Filter
250 g/db