Perú Carnaval
The Farm
Carnaval is a lot that brings together the work of four smallholder farmers from the Cutervo region in Cajamarca, Peru: Juver Santacruz Díaz, Carlos Vega Vásquez, Osvaldo Rojas Vásquez, and Celso Carrasco. Their farms average around two hectares and are located between 1,800 and 2,000 meters above sea level, where they cultivate traditional varieties such as Typica, Caturra, and Bourbon.
The name of this coffee is inspired by the Carnival of Cajamarca, one of Peru’s most iconic celebrations. During the festival, the streets fill with music, poetry, dancing, colorful parades, and joyful gatherings, creating an atmosphere that reflects the spirit of this lot: vibrant, expressive, and full of character.
Among the producers, Carlos Vega, affectionately known as “Don Vega,” stands out as a highly respected figure in his community thanks to his extensive experience in coffee cultivation and his willingness to mentor and support fellow farmers. Another key contributor is Celso Carrasco, who, together with his wife Delma, has played an important role in developing coffee production in the area, growing coffee under the shade of native trees to promote biodiversity and sustainable farming.
Process Method
This lot has been produced using the washed process, featuring an extended fermentation of more than 48 hours. This longer fermentation enhances aromatic complexity while creating a more intense and expressive sensory profile.
After fermentation, the coffee is carefully washed and sun-dried for approximately 15 days, allowing moisture to decrease slowly and evenly until the beans reach the ideal conditions for storage and export.
This process results in a clean and balanced cup, where the extended fermentation adds aromatic depth while preserving the clarity and elegance characteristic of washed coffees.
Origin
Peru is the eighth largest producer of coffee in the world; it has many farms between 1.600 and 1.800msnm, and counts predominantly with the varieties Typica and Bourbon.
Historical data record the arrival of coffee plants in Lima in 1760 from the city of Guayaquil. Coffee found in the inter-Andean valleys and high jungle of Peru a favourable soil to flourish. The altitude, the heat and the sufficient humidity of these areas placed coffee in the late eighteenth century, in the high semitropical jungle of Huanuco, Moyabamba, Cusco and Jaén, in order to satisfy the growing local market.
Peruvian coffees are grown very high in the mountains of the Andes. This exceptional altitude creates coffee with a sparkling effervescent brightness, soft sweetness and a pleasant medium body. Peru is an excellent source for organic coffees, due to the hard work of a few exporters/ importers in getting farms and profits 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 extreme attention in fair trade cafes and microlot separation programs.
Peruvian coffees do not enjoy the fame of other origins that have had more time and official support, but it is possible to find coffees of great value in cup that no doubt would figure among the reference coffees for the real coffee connoisseurs.
15 € – 60 €
Envío gratuito a partir de 40€ de compra. (Península y Baleares)