This community lot is a collaboration between 2 smallholder producers, Fabio Huaman and Orlando Quinde. In Peru, smallholder farmers produce the majority of coffee. Through extensive cupping, Fabio’s farm La Piña and Orlando’s farm El Eucalipto, have both been singled out as the top lots from the region this year. Grown at high altitudes, this coffee has a deep sweetness and mellow acidity.
Both farms are situated in the town of Buenos Aires, high up in Peru's Cajamarca department, at 1,900 metres above sea level. Fabio’s farm is 2 hectares in size, consisting of Caturra and Typica varieties, and Orlando’s is 3 hectares and consists of Caturra and Bourbon varieties.
Farmers in Peru normally process their own coffees on their own farms. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Once picked and floated, the cherries are placed into sacks to induce a dry fermentation for 36 hours.
Next, the coffee is pulped using a de-pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed into tanks and fermented again for around 12 hours, depending on the climate. The coffee is then washed three times using water from the nearby El Mirador Mountain, to remove all remaining mucilage. Any excess water is drained, before finally placing the beans on raised beds to dry for between 15-20 days.