Producer // San Ignacio
Country // Peru
Region // Sandia, Puno
Cultivar // Typica
Process // Wet-Process
Elevation // 1,600-2,000 Meters
Tasting Notes // Butterscotch, Orange, Big
Cup Characteristics: So big and so sweet, Benjamin Peralta’s lot is chocked full with classic butterscotch and snappy orange layers. The body is enveloping and round while the finish ends with notes of sweet caramel.
The coffee landscape in Peru is peculiar. It ranks among the top 8 countries in total production (Peru exported 4 million 60kg bags this year), yet we bought only 2500 pounds this year. I believe that has to do with the fact that we look to Peru for very specific things. Most of the coffee consuming world looks to Peru for large lots of organic coffees, but we look to them for tiny farmer-specific lots. This means that we both are able to get exactly what we are looking for out of Peru.
This year, we are very pleased to offer three small lots of coffee from Southern Peru in the Puno region. Puno is located on the shores of Lake Titicaca, which is the largest lake in South America.
All of the lots we purchased this year were processed in the same exact manner. Each farmer takes the cherry from their farm (a typical farm in this area of Peru is 1-2 hectares) and runs it through hand-cranked de-pulping machines. Then, they ferment the coffee in small tanks overnight, and wash the coffee in the same vessel in the morning. The washed parchment is then taken down the mountainside to a community-drying patio where it is dried to the proper degree.
This lot is from Benjamin Peralta. His farm is located in the Tambopata Valley in the far south of Peru. His processing methods are simple but refined. He manually de-pulps on hand-cranked machines and dries on communal patios. For years, Peralta has been submitting his coffee to national coffee competitions and taken home numerous top prizes. His 4 hectare farm is humble but is a shining example of how amazing coffee can be from Peru.