Peru La Union
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Country/Region: Peru/La Coipa
Varietal: Red Caturra, Typica, Pache & Bourbon
Elevation: 1850 - 1900 m.a.s.l.
We Taste: White Grape, Yellow Plums, Oolong
From the town of La Union, this coffee is produced by two producers, Martin and Segundo, who own La Quebrada and La Granadilla respectively. These were top lots singled out through extensive cupping, with both producers belonging to Alpes Andinos, a producer organisation that was founded in 2019 by 25 farmers.
Alpes Andinos has since grown to encompass 115 farms in the region, which aims to produce highly valued coffee for the specialty market, through attention to detail in processing, as well as encourage producers to grow new, good quality varietals such as Caturra, Pache, Typica, and Bourbon. They also train farmers to fight coffee leaf rust using only sustainable, organic methods.
All of the members in the organisation maintain their own nursery, pruning yearly to ensure productivity and plant health, and rotating their own crops in 15 year cycles. Trees of the same variety are planted two years in advance to replace any aging trees. Soil analysis is also carried out regularly, using natural fertiliser from the sea birds population around the coast of Peru.
The processing is fully-washed, which start off with handpicked cherries that are sorted for ripeness. Then, the coffee is pulped, with each producer maintaining their respective depulper close to the house. The coffee is then fermented in a wet fermentation tank for 30-36 hours, depending on the climate. Thereafter, the coffee is washed and placed on raised beds to dry. This takes around 25-30 days, depending on rainfall.