This micro-lot of specialty coffee was cultivated in a small plantation located at over 2000m above sea level, here, Eduardo Campos grows the Caturra and Bourbon varieties. Although small in size, this plantation is well integrated with their own beneficio, also known as a fully equipped processing plant.
Region: Perú – La Coipa, San Ignacio
Altitude: 2.000 m
Producer: Eduardo Campos
Washing station: Finca La Lima
Cultivar: Arabica – Bourbon, Caturra
Harvest: Picking (manual) May/October 2019
Processing method: Fully washed
Green coffee lot:
Delicious & complex with notes of raspberry, passion fruit & flowers.
Fruity cup, incredible mouthfeel and exotic
Despite being an oft-forgotten coffee producer, Peru is not a new player in the coffee industry, nor is it a small-scale producing country. In fact, Peru is the 10th largest coffee producer in the world and was one of the first countries in America to receive coffee plants. It is noteworthy as a producer of exceptional beans thanks to the unique climate and altitude conditions.
Peru’s economy being in development has attracted many organizations from around the world. As a result, Peru has become one of the world’s top producers of certified organic, Rainforest Alliance certified, and UTZ certified coffee.
Photocredit: William Justen
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Eduardo Campos is the hard-working owner of Finca La Lima, a 1-hectare coffee farm that houses two varieties: Bourbon and Caturra. Its located in La Coipa, famous for having some of Peru’s best coffees. The plantation is located at altitudes around 2000 masl close to the village of Rumpite in the La Coipa area. Eduardo is committed to the constant improvement of the quality of his crops and the processes of his coffee, this is why this harvest achieved an amazing 88 cupping score.
ESTRELLA DIVINA PROJECT
Thanks to the farm’s Altitude, the cultivated varieties, and the presence of the beneficio and the overall quality and disposition of Eduardo, his farm has been allowed to take part in the project called “Estrella Divina”. Started in 2017, the project aims to produce the best coffees in the region through continuous training of farmers on the fermentation process and drying as well as support for quality control.
The farmers who participate in the “Estrella Divina” Project are smallholders with 1-3 hectares each, and are located in high altitudes close to the Rumpite village in La Coipa, situated in the north of Peru. La Coipa is one of the main coffee producing regions of Peru. The producers are part of a coffee quality program and have to be organic certified. The producer premiums are higher compared to many other programs, but the expected quality is also higher. The altitude ranges from 1600 – 2100 masl. They mainly grow Caturra, Pache, and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash, and dry the coffee themselves. Fermentation time is normally between 13-18 hours and drying takes 12-20 days. The lots are evaluated separately before they are approved.
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This micro-lot was processed with the fully washed method. The cherries are first harvested by hand, then washed in special tanks. Floaters, which is the industry common name for immature cherries that tend to float, are quickly removed. The cherries are then mechanically processed to remove the peel and pulp. They are then sent to fermentation tanks, where yeasts and bacteria remove the residual pulp in 24–36 hours. After fermentation, the beans are washed again in clean water and then placed on raised beds to gradually reduce the residual humidity.
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