Peru, Jose Vaquez /// 250 gram
Fudge, nektarin, grønn eple, sitronskall & vanilje (ice ice baby!).
Vi valgte ut Jose Vasquez fordi vi synes det var en gøy kaffe. Den forandrer seg virkelig fra dag til dag. Fra å smake kjempefruktig den ene dagen, til å gå over til fudge, vanilje og mere klassiske toner den andre dagen. Absolutt en spennende kaffe og en smaksopplevelse uten sidestykke. Vi liker også godt at Peru er en fremadstormende kaffenasjon, så det støtter vi absolutt opp under.
- Importert fra Nordic Approach, Origin Coffee Lab. En bonde - en gård.
- Lett å smake tropisk frukt og masse sødme i koppen.
- Hele Bønner eller filtermalt 1 kilo.
- Botanisk Varietet: Coffea arabica, Bourbon
- Prosess: Vaska
- Plukket i: 2020
- Bonde: Jose Vasquez
- Importør: Nordic Approach, Origin Coffee Lab i 2020.
- Pris til bonden: 700 PEN/quintal (55.2kg parchment). FOB: $7.05 USD/kg
Dette sier bonden/importøren om kaffen.
Jose Vasquez is a grower in the Colasay District, in the Jaen province north Peru. Colasay is an area that we find really interesting for its profiles and potential. The coffee flavors here can be amazing. Plus, there are many farmers who can produce higher qualities over time, especially with some support on-farm management and post-harvest processing. This is the starting point for more investment there, and these coffees are selected based on the cup score and the farmer's ability to deliver micro-lots.
Our coffees from Colasay range from 1800 - 2200 masl. A typical farmer within this program will have just above 2 hectares on average, planted with coffee. Most of the Colasay farmers have close to 100% Bourbon planted and they are organic certified. After harvesting they will pulp and ferment the coffees in their micro mills at the farms, using a small pulper and a wooden or concrete fermentation tank. Most farmers in this area dry the coffee on a plastic tarp or have small polypropylene tents on the ground, under a shade.
We started cupping coffees from Colosay last year and we are super excited about this region. This year, one of our partners in Peru decided to invest and set up a purchasing point. They created a farmer support program to build quality, and a premium program so the farmers earn a more sustainable income.
- Cupping score: 87 points (100 is the highest)
- Arrival sample 01.12.20.
Full-bodied and round with good depth. Sweet like chocolate and stone fruit. Good underlying acidity giving the cup some depth, and a spiced finish. Flavor notes of fudge, nectarine, green apples, lemon zest, and vanilla.
At the farm:
A typical farmer within this program will have just above 2 hectares on average, planted with coffee. They are organic certified. The equipment can be extremely simple, but coffees can still be amazing. Some have their own parabolic dryers, others dry on plastic outside their farms, or use a drying facility at their neighbor's or relative's place. It sounds rough, but the truth is that we have seen amazing coffees, well dried on plastic just outside their front door.
Like most places in northern Peru, the varieties of the group will often be mixed, and many of the trees have been in the region for almost 40 years. They mainly have local Caturra, Catuai, Bourbons, some Typica, and Catimor. But Catimor is both rare and diminishing. The local producers call the non-Catimor trees “Bourbon” or “Costa Rica,” even if they could be Caturras or Catuai, etc.
The farms are family operations and everyone will normally contribute. A few might have employed pickers in the harvesting season, but the farmers and family members also help each other picking coffee in the harvesting season. They have something called “Mingas” that means today for you, tomorrow for me. They will try to pick in passes according to when they have enough ripe cherries on the trees.
After harvesting they will pulp and ferment the coffees in their micro mills at the farms. It’s normally a small pulper and a wooden or concrete fermentation tank. But many are also fermenting in bags.
Within this group, there are two main methods of processing. In the first method, cherries are picked in the morning and floated immediately after harvesting to remove overripe and defective cherries. The next day, very early in the morning, the producer will remove the skin and fruit with mechanical de-pulpers. The second method involves pulping the cherries in the mechanical de-pulpers immediately after harvest. In both cases, the process is without water, meaning dry fermentation. They generally ferment in tanks or bags from 15 to 24 or 48 hours. After that, they will wash and rinse the parchment before it’s moved for drying.
The farmers in this place dry most of the coffee on a plastic tarp or have small polypropylene tents on the ground, under a shade. They will properly cover the parchment at night. Only 2 of the 12 producers dry on tables. The drying time is 12-25 days, targeting moisture levels between 9-11%.
The coffees are either micro-lots or communal or cooperative producer blends from the areas in the north around Jaen and San Ignacio. The farms are normally between 1-3 hectares and are family run. They harvest, pulp, ferment and dry the coffees at the farms. If the producers are part of a premium program, like ours, they will more likely invest in their production and sit on enough parchment to create potential micro-lots or improved community blends.
So far most of our coffees are coming from small caserios (villages) in La Coipa, Colossay, San Ignacio, and other similar places. These are all places that we have identified with great potential through selective cupping. We also know that our exporting partner is investing in the producer relations there with support on quality protocols, traceability programs, and premiums.
The concept for us is the same across the communities where we source. We select micro-lots of the coffees that are high performing at lot sizes between 10 - 20 bags. And we try to buy producer blends from the same areas as much as we can. The program is based on good premiums paid to the producers across all our coffees. To invest in the communities is crucial to get a consistent supply and to give the farmers incentives to invest in producing quality year after year.
- Average farm size: Less than 2 hectares
- Harvesting season: May - October
- Process: Almost only washed processed at the farms in tiny micro mills
- Fermentation: Mainly dry fermented in small wood or concrete tanks. Some are doing wet fermentation.
- Drying: On plastic on the ground, rooftops, parabolic dryers etc. A few are using tables/African beds.
- Altitudes: Mainly 1600 - 2000 masl
- Varieties: Bourbon, Typica, Caturra, Catuai, Pache, Costa Rica, Catimor. Recently they have begun planting Gesha
- They measure picking in “Lata” (buckets) 1 lata is 13,5 kg cherry
- 20 lata is 1 quintal of greens (46 kg) but is counted in parchment quintal. In this case, they count 55.2 kg of parchment
- They measure in hectares but do also use the name Cuadra or manzanas.
- The normal yield on average farms is about 15-18 Quintales greens per hectares. The really well-managed farms can easily double the volumes per hectare.
What you need to know about the price data
The farmer delivers: Parchment
Unit of Measurement: Quintal (55.2kg of parchment)
Currency: Sol (PEN)
The average cost of production: 320 - 400 PEN/quintal*
If the coffee meets our quality standards on humidity and has a minimum score of 85, we pay a base price of 500-600 PEN per quintal. The price depends on the program and commitment of the producer.
If the coffee cups above 87, and there is sufficient volume for a micro-lot, we pay an additional 100-150 PEN per quintal after the coffee has been contracted and exported.
*Source: Origin Coffee Lab, Eleva Finca
We roast our coffee with massive respect for the farmers. We simply want the least interference with the green coffee and turn up the volume to 11 in flavors. We want our coffee selection to be sweet, berry driven cups with a signature. We always roast light, so it is possible to recognize the flavor profile in the cup.
Even if we roast a high acidic coffee from Kenya or a low altitude Brazil, we always aim for the sweet spot where clarity, fruit profile, and flavors are aligned, and as clear as possible. We are inspired by the natural wine industry and alternative culture to grow as coffeenauts as well as science. Our signature is always clean, exciting cups of coffee and hopefully, you can notice our signature in the fruity profile.
Roasting coffee for us is an art between mastering your head, your heart, and your hands - which makes us grow spiritually. This is not a hairstyle, it's a lifestyle!