Perú Flor y Feli
La Finca (The Farm)
This coffee is named after mother-daughter team Flor y Fely. Each woman is a producer in her own right with her own farm, and they help each other in running the family business. Felisinda (Fely) has grown coffee with her husband Pepe in the El Campo Sector for the past 29 years. Starting with a small 0.5 hectare piece of land, they gradually increased it to four hectares, which they have now divided up for the next generation. Her daughter Flor has been growing coffee since she was 19 years old and today, at the age of 24, she has learned to manage her own 0.5 hectares, given to her by her parents, with a view to increasing it to three hectares.
Flor’s purpose is two-fold — to produce excellent quality coffee and to give her baby Emir a good start in life. She is always looking for new ways to improve her production, and one recent initiative was the introduction of the Gesha variety on her farm.
In addition, the fact that mother and daughter live next door and help each other in both administrations of the farm is a clear benefit for each of them.
The ripe cherry is collected and taken to the pulper where the cherries are separated by float. From there they are transferred to fermentation tanks to separate the mucilage from the grain. This takes approximately 60 hours. Once the mucilage is separated from the grain, it is washed again with water and left to dry on raised platforms for 15 days.
Peru is the eighth largest coffee producer in the world. It has many farms between 1,600 and 1,800 metres above sea level and the Typica and Bourbon varieties predominate.
The arrival of coffee plants can be traced back to 1760, from the city of Guayaquil to Lima. The inter-Andean valleys and the high jungle of Peru proved to be a favourable terrain for the production of coffee. By the end of the 18th century, the altitude, heat and sufficient humidity of these areas combined with the growing local demand led to the positioning of coffee in the high semitropical jungle of Huánuco, Moyabamba, Cusco and Jaén.
Peruvian coffees are grown high in the Andes Mountains. This exceptional altitude creates a coffee with a bright effervescent sparkle, smooth sweetness and a pleasant medium body. Peru is an excellent origin for organic coffees, due to the hard work of a handful of exporters / importers to bring the farms and mills up to organic standards.
Almost 70% of the total coffee production in Peru comes from the northern part of the country. Cajamarca and Chirinos are the two areas of close attention in Fair Trade coffees and micro-batch separation programs.
Peruvian coffees have not yet reached the level of fame enjoyed by other places of origin that have had more time and government support, but despite this, we can find coffees of great value in the cup and than can certainly be included as reference coffees for connoisseurs.
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