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Steampunk Coffee Roasters

Peru Jaén Smallholders

Peru Jaén Smallholders

Regular price £12.50 GBP
Regular price Sale price £12.50 GBP
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Size
Grind

Region: Cajamarca
Altitude: 1,750-1,950 m.a.s.l.
Variety: Catuai, Caturra, Pache
Processing: Natural

Tasting Notes:  A mouth watering coffee reminiscent of  an intense compote of summery red berries and the juiciness of ripe conference pears. There is a delightful wildflower honey sweetness on the finish. This coffee is overall sweet and fresh and perfect for summer drinking - try it over ice to really enjoy the juicy fruit notes.

 

How could we let the season for Peruvian coffee slip by without having one on our shelves? Always remarkably sweet with balanced acidity, these coffees are delicious and truly unique. 

Of course, we roasted a beautiful microlot grown by Ancelmo Vera for Dog & Hat’s May subscription box, but every bean of that coffee went to them so we didn’t have any left to offer you, our lovely customers! This regional lot fills that gap wonderfully. 

This is a blend of coffees from various smallholder producers across the Cajamarca region. The lots that went into it were purposefully selected and blended together based on tasting notes typical of the region. So, this coffee exemplifies a high quality, clean, Peruvian coffee.

All the component lots in this coffee come from high altitude areas and the early harvest, processed and dried by the producers on their farms. The average farm size amongst these producers is 1.5 hectares, with the main varieties grown being Caturra, Catimor and Bourbon. Most of these producers dry their coffee on plastic mats on the ground, much like patio drying. 

Most smallholder farmers in northern Peru have their own hand pulpers and fermentation tanks to process coffee before patio or raised bed drying. Once processed, the parchment coffee is delivered to the Jaén warehouse of the importers, Falcon Coffee. There the team grades it, tests the moisture level, roasts and cups it. Once they know what each individual lot tastes like, the team designs blends like this one to reach specific sectors of the market. 

This regional lot was blended based on flavour, but also quality. The coffees that make it up all scored 86 points or more in the Specialty Coffee Association quality scale. Specialty grade coffees are those that score above 80 on the 100-point scale. Coffees are scored on individual attributes like acidity and mouthfeel to create an aggregate score. Points are awarded by the quarter-point, so there’s a significant difference between an 85 and an 86 and so forth. This is the scoring system that is used across the industry to quantify quality and assign monetary value to coffee.

We’ve been buying Peruvian coffee from the importer Falcon Coffee for five years now. At their warehouse in Jaén  smallholders deliver their harvest, receive feedback and get paid straight away according to a transparent payscale linked to quality. Falcon’s Peru operations have grown a lot in the time we’ve been buying from them. They currently work with 275 farmers and employ 10 full time staff. 

They’ve also been running an ambitious project to track carbon emissions at the farm level in Peru. Known as a Knowledge Transfer Project, it’s a joint venture between Falcon Coffees and the University of Brighton, funded by the government body Innovate UK. The project’s goal is to develop a methodology to measure greenhouse gas emissions throughout our coffee supply chain and then recommend approaches to mitigate those emissions. 

Two years into the project, Falcon can now tell us that the average emissions for this coffee at the farm level is 2.5kg of CO₂e per kilogram of green coffee (it takes about 1.2kg of green coffee to make 1kg roasted coffee). Emissions are mainly caused by fertiliser use (nitrous oxide), fuel use for equipment and vehicles (carbon dioxide) and from wastewater after the coffee is depulped, fermented and washed (methane and carbon dioxide) and decomposing cherry after the coffee is depulped (methane and carbon dioxide). For comparison’s sake, a return flight from London to Lima produces 4,200kg CO₂e. The number above doesn’t include emissions produced during dry milling, transport from origin to the UK or in roasting or brewing.

Falcon’s team leader for the KTP project has written some great blog posts about the project. Links to those are below. 

Falcon blog about their Coffee Carbon Project:

The Coffee Carbon Project Part 1 – Dr Amanda Caudill – Falcon Coffees

THE CARBON PROJECT – PART 2 : Dr. Amanda Caudill – Falcon Coffees

The Coffee Carbon Project – Part 3: Field Work in Peru, October 2022Dr. Amanda Caudill – Falcon Coffees

The Coffee Carbon Project – Part 4Dr. Amanda Caudill – Falcon Coffees

 

A note about packaging

Our coffee comes packaged in beautiful and hard wearing tins. It is important to keep those beans away from air and light (see our blog post about coffee storage) and we think tins are the very best way of keeping those guys fresh. 

Tins can of course be easily recycled (with other metals) but the very best and most environmentally conscious thing to do with them is to refill them. Find out how to refill or dispose of your Steampunk packaging HERE.

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