El Carrizal
Cupping notes
Fruity, dark chocolate and blackberry.
Subtle acididy. Full mouth body.
The Farm ( La finca)
Located in the province of Jaén, El Carrizal is run by Humberto and his wife Edita. Despite coming from a family of coffee growers, the young Humberto decided to study accounting and at the age of 21 got a job as an assistant in a rice mill. Seven years later he decided to start his own business, opening a rice farm. Years later, however, for health reasons he had to stop growing rice. Humberto decided to go back to his roots and started growing coffee on a 1.5-hectare farm. They recently had their first harvests and they were so satisfied with the results that they have increased their farm by two more hectares.
Process
Cherries are selectively harvested in August. That same day they go to the pulper and they are selected by the flotation process. They are then taken to the fermentation tanks for about 16 to 18 hours, depending on climate and temperature.
Once the mucilage is removed, it is passed through further washing channels then dried with parchment on patios in the sun for about 20 days.
Origin
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 coffee to flourish. The altitude, heat and sufficient humidity of these areas meant that by the end of the 18th century coffee had been positioned in the high semitropical jungle of Huanuco, Moyabamba, Cusco and Jaén, to satisfy the growing local market.
Peruvian coffees are grown high up 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 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.
Chanchamayo is a city in the Junín region in central Peru. It is the capital of the “Chanchamayo District”, which is located in the province of the same name. This region is in the so-called “jungle eye-brow”, which means that its geography is a mixture of mountains and jungle. The climate is not as hot and humid as in the jungle and it is not as cold and dry as in the mountains.
Since 2010, Peru is one of the main producers of Arabica coffee. It is often ranked fifth in the world for production and export of Arabica. The remoteness of the coffee plantations and the incredibly small size of the average farm has largely prevented the differentiation of origin coffees (single farm coffees) which has allowed the development and commercialization of micro-lots in other growing regions, but as everything else in Specialty Coffee, this is changing rapidly. The country’s lush highlands and good traditional varieties offer the potential for growers to overcome obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those kinds of advances.
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