Pepe Mijahuanca Organic Micro-Lot (Peru) coffee 250g
Pepe Mijahuanca Organic Micro-Lot (Peru) coffee 250g Pepe Mijahuanca Organic Micro-Lot (Peru) coffee 250g

Tasting Notes: Vanilla, Lime, Jasmine
Region: tabaconas, San Ignacio, Cajamarca
Altitude: 1,700 m.a.s.l.
Varietal: Bourbon & Caturra
Process: Washed 

Like all coffee-producing countries, Peru’s coffee industry has a colonial history. Coffee was introduced in Peru in the mid-1700s but it wasn’t cultivated for commercial export until the 20th century, when European demand for coffee grew and Indonesean farms (the primary exporter of coffee to Europe at the time)  were no longer able to meet it. After Peru became independent farmlands were redistributed, which resulted in farms became smaller and more fragmented. Today the average size of a coffee farm in Peru is quite small, at 3 hectares. This, paired with the lack of a unifying system of cooperatives or associations, has meant that farmers often have limited access to resources and to opportunities to improve cup quality. 

Despite these challenges, there are some excellent coffees grown in Peru, and this microlot is one of them. The farmer, Pepe Mijahuanca, has a 3-hectare organic farm called El Laurel, where he grows Caturra and Bourbon varieties. He grows his coffee under shade trees and after it's picked ripe it's depulped the same day. Then the coffee is fermented for 10 hours and washed again before being dried in parabolic driers and on patios for 5 to 10 days. We love this coffee because it is complex and vibrant, with flavours of marzipan, lemon & lime, and cocoa in the finish. An absolutely stellar micro-lot that we’re proud to be roasting exclusively for Steampunk Cafe this summer.