This coffee from small producers who focus on quality tastes e.g. from yellow plums and honey, a really approachable coffee that goes right in the mouth.
Roasted into filter coffee
This is the second year in a row that we've bought this amazing coffee from Peru, and we hope you enjoy it as much as we do.
La Higuera coffee is a collaboration of 10-15 small farmers in the region, and they delivered their coffee to an organization called Origin Coffee Lab, which in turn helps our raw coffee wholesaler Nordic Approach to find delicious coffee in Northern Peru. The average plantation in the La Higuera area contains about 2 hectares of coffee trees, so the lots supplied by the growers are combined with similar quality coffees from the same area to produce larger lots for sale.
Recently, Peru has been associated with cheap organic and Fairtrade coffees, which has been the reason that Good Life has not bought coffee here before. However, in recent years, the potential for producing delicious coffees has been discovered, when farmers are rewarded for quality and not just for large batches that are sold on the stock market. The Andes have the perfect conditions for producing quality coffee and are one of the countries to watch in the future as investments in infrastructure begin to pay off.
Like most South American producers, Peruvian farmers have their own processing equipment, so they process their coffee themselves. Typically, de-fruited coffees are stored in small concrete or wooden tanks for about 24 hours of dry fermentation. When the moist layer on top of the bean has softened, the dried coffee is rinsed in clean water before being dried, either on plastic film on the ground or on flat roofs. Some growers have raised beds, but they are generally not available in Peru. Drying takes between 12 and 25 days, depending on weather conditions, before farmers deliver their lot to the Origin Coffee Lab point of purchase, from where it continues onward to the World.