Name: Los Angeles
Producer: Lucio Luque Vasquez
Origin: Inkawasi, La Convención, Cusco
Varietal: Caturra, Bourbon & Typica
Altitude: 2000 metres above sea level
Flavours: Nectarine, Dark Chocolate & Cherries
Cup Score: 87.75
Importer: Falcon Coffees
Where is it from?
Our import partners, Falcon coffees have been working in Peru for several years now, buying speciality coffee from cooperatives and associations with which they have built lasting relationships.
In Peru, like some other origins, coffee farmers are sensitive to market changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiums often don’t materialise. For these reasons Falcon decided to change the way they buy coffee in Peru and work directly with producers, allowing them to control and improve upon the existing quality and have full financial traceability. Ensuring these two factors would help them to pay higher prices for the coffees and to make sure that producers received a fair price for the coffee they delivered to us, above the market price. To do this, they set up a warehouse in Jaen and started to buy parchment directly from producers.
This coffee comes from the Los Angeles farm, a small 2.5 hectare plot situated just under 2000masl.
The coffee comes to us though the Cooperativa Agraria cafetalera Valle de Incahuasi (CACVI) which was created at the start of 2005 headed by the manager Claudio Ortiz Osis. In 2022 it groups 494 members that are formed in 13 committees, 11 in Inkawasi 2 in Ayacucho. Currently the cooperative has around 14 associate producers in different areas.
It is becoming clearer that climate change and fluctuating temperatures are producing problems for plots at this altitude. Droughts are becoming more frequent and one of the key ways to help mitigate risks from climate has been the installation of shade trees around the growing areas as well as effective irrigation building and effective fertilizer dispersal to maintain soil health.
Following the harvest months of August to November the picked cherry is rested before being pulped and rested. It is then washed and dried for a period of 12-15 days on African beds before being prepared for storage and delivered to a warehouse in Andahuaylas.
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