Peru David Guevara
Code: 2011/250 2011/1 2011/251 2011/2 Choose variantRelated products
Product detailed description
Flavour profile: butterscotch, peach, baked pear
Area: La Palma, Chirinos, San Ignacio, Cajamarca
Farmer: David Guevara
Farm: Flor de la Montaña-La Babilla
Altitude: 1 850 masl
Variety: 100% Arabica Caturra, Typica
Harvest: June - September 2024
Processing: washed
Cajamarca, a mountainous region in northern Peru, is known for its semi-arid, slightly cool climate, high altitude and extremely fertile soil. These natural conditions create an ideal environment for growing fine coffee. Most local farmers farm small plots of 2-3 hectares and more and more of them are turning to organic farming. While many growers work independently, a growing number of cooperatives are helping to increase the quality and visibility of local produce.
One example is the farm Flor de la Montaña - La Babilla, owned by David Guevara Cotrina. He has 4,5 hectares of land, of which 2,5 hectares are shade-grown Bourbon and Caturra coffee trees. David is not only an organically certified farmer, but also an active board member of the young and rapidly growing Lima Coffees cooperative. Together with other growers, he strives for sustainable agriculture and long-term quality.
In Peru, most coffee is processed using the traditional wet method (Washed). The coffee cherries are usually depulped the same day after harvest, followed by fermentation in air for 12-18 hours and a thorough washing. In colder mountainous areas, fermentation can take even longer. Coffee is dried in a variety of ways, from concrete terraces to raised beds to parabolic dryers or mechanical drying.
Coffee arrived in Peru in the 18th century, but commercial cultivation did not begin until around 1900, when European demand increased due to a decline in production in Indonesia. The British then acquired 2 million hectares of land from the Peruvian government, much of which was turned into coffee plantations. In the 20th century, the large estates were divided, giving growers greater independence but also limited access to resources. Peru therefore relies on the support of certification systems such as Fair Trade and organic farming, and is now one of the countries with the highest proportion of certified organic coffee. About 30% of small growers are involved in cooperatives, which increases the visibility of Peruvian coffee, although not always the quality. Thanks to the favourable conditions and traditional varieties, Peru has developed rapidly in recent years as a producer of fine arabica, ranking among the world's top five exporters.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Full-bodied coffee |
| Type of preparation: | Filters |
| Země původu: | Peru |
| záloha: | 1828/251:3;1828/2:1 |
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