This is our second lot selection from La Palestina, which has been one of the more impressive farms we've worked with in this very new and emerging coffee-producing region in northern Peru. In the cup we find excellent strawberry jam sweetness, yellow tropicals, and milk chocolate.
San José del Alto
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried for 15 days on raised beds.
This is our first year working with the Alarcon Family after being introduced by our exporting parters Origin Coffee Labs. This farm is in the northern part of Peru, in one of the areas we've decided to focus most of our time and energy on exploring. The altitudes and temperatures found here create ideal conditions for slow maturation times and high quality coffee production time. As mentioned, Peru seems to have an amazing amount of potential, but is still very much a mystery to us. As with most things new, we cannot be more excited about the possibilities and the future of continuing to work in this special place.
Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production and excellent cup quality, but is susceptible to all the major coffee plant diseases. In the early 1700’s French missionaries carried Bourbon from Yemen to Bourbon Island (now Réunion), giving it the name it has today. The variety spread to other parts of the world beginning in the mid-1800’s as the missionaries moved to establish footholds in Africa and the Americas. Today, in Latin America, Bourbon has largely been replaced by varieties that descend from it—notably Caturra, Pacas, Catuai, and Mundo Novo—although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.