Perú Chirimoya
The Farm (La Finca)
Finca Chirimoya was founded in 2018 when a group of small producers in Cajamarca united with a common purpose: to enhance their crops while preserving the surrounding natural environment. Their collective approach blends traditional processing methods with modern facilities, as each family upgrades their farm infrastructure to achieve a higher quality cup. Moreover, the community maintains a strong sense of unity, sharing both inherited institutional knowledge and new technologies among themselves.
The members of Finca Chirimoya produce certified organic coffees and have been at the forefront of sustainability efforts in their region. These efforts have yielded tangible results, particularly in soil enrichment and the production of higher-quality coffee.
Process
Harvested at their optimal ripeness, the cherries are initially placed in fermentation tanks for 24 hours before being taken to the pulper. Following pulping, the grains, with the mucilage attached, are transferred to fermentation tanks for anaerobic fermentation lasting 36 hours (with the tanks covered).
After this stage, the coffee is washed and then laid out on raised beds for a period of 7 to 10 days to dry.
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 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 semi-tropical 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 stands out as 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.
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