- Origin: Peru
- Region: Amazonas
- Town: Lonya Grande, Utcubamba
- Farm: Finca Yungasuyo
- Farmer: Dolores Concepcion Visalot Arvalo
- Crop: 2021
- Altitude: 1500m
- Variety: Catimor, Pache, Costa Rica
- Processing: Natural
A note from our supplier, Sucafina:
Dolores Concepcion Visalot Arvalo carefully farms her small 4.5 hectares farm, Finca Yungasuyo, with stringent attention to detail. The farm is located in the green hills of Lonya Grande in Amazonas, Peru. The region’s reputation for specialty coffee is steadily growing.
As a member of JUMARP (The Asociación de Productore Cafetaleros Juan Marco “El Palto”), Dolores is part of their Mujeres Program. JUMARP has been working to improve the livelihoods, autonomy and recognition of female coffee producers. Arvalo receives technical and financial support from the cooperative and has participated in various agricultural and coffee quality improvement workshops through the program.
Dolores does not use any pesticides or herbicides on her farm, and her production is entirely organic. During the harvest season, she and her family selectively handpick ripe cherry. She takes care to harvest only ripe, red cherry, revisiting each tree several times throughout the harvest season.
After harvesting, Dolores lays cherry on raised beds in solar dryers. She rakes drying cherry frequently to ensure even drying.
Every year, Sucafina Specialty Europe commits to buying several containers from JUMARP. We believe in the mission of the cooperative and want to support them in the fantastic work they are doing to increase coffee quality, spread organic farming practices and strengthen gender equality in their communities.
We are committed to buying JUMARP’s coffees through thick and thin, even when harvests are difficult. As a result, JUMARP members are able to depend on a certain level of income from their coffee year in and year out. This dependable incomes help ensure the longevity of their coffee quality and community improvement projects.
All 188 members produce certified organic and Fairtrade coffee. The cooperative invests the premiums received from these certifications in a number of important community projects, including crop renovations, a fund for education programs and the construction of schools.
They’re already well on their way to addressing coffee quality at all stages of the production process. They’ve built drying houses, manual pulpers and fermentation tanks at all member farms and helped members plant higher quality varieties. With these tangible steps towards their goal, we’ve seen marked improvement in their coffee quality since the initiation of the program. We look forward to continuing to support them as they reach their goals and produce higher and higher quality coffees.
Peru holds exceptional promise as a producer of high-quality coffees. The country is the largest exporter of organic Arabica coffee globally. With extremely high altitudes and fertile soils, the country’s smallholder farmers also produce some stunning specialty coffees.
Though coffee arrived in Peru in the 1700s, very little coffee was exported until the late 1800s. Until that point, most coffee produced in Peru was consumed locally. When coffee leaf rust hit Indonesia in the late 1800s, a country central to European coffee imports at the time, Europeans began searching elsewhere for their fix. Peru was a perfect option.
Between the late 1800s and the first World War, European interests invested significant resources into coffee production in Peru. However, with the advent of the two World Wars, England and other European powers became weakened and took a less colonialist perspective. When the British and other European land owners left, their land was purchased by the government and redistributed to locals. The Peruvian government repurchased the 2 million hectares previously granted to England and distributed the lands to thousands of local farmers. Many of these farmers later grew coffee on the lands they received.
Today, Peruvian coffee growers are overwhelmingly small scale. Farmers in Peru usually process their coffee on their own farms. Most coffee is Fully washed. Cherry is usually pulped, fermented and dried in the sun on raised beds or drying sheds. Drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets.
After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative will usually sell to a middleman.
The remoteness of farms combined with their small size means that producers need either middlemen or cooperatives to help get their coffee to market. Cooperative membership protects farmers greatly from exploitation and can make a huge difference to income from coffee. Nonetheless, currently only around 15-25% of smallholder farmers have joined a coop group.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.