Alpes Andinos, Peru

High in the Cajamarca region, the farms of Noriel Mendoza (Los Gentiles – 5ha), Luis Garcia (La Palma – 2ha), and Osmer Cruz (El Cedrillo – 5ha) produce exceptional coffee. Selected by our export partners Alpes Andinos, these lots form the Alpes Andinos blend – an initiative focused on quality, sustainability, and producer empowerment.

About the Producers

lives on his farm with his family, who help with harvest and processing.

, a younger producer, is refining his approach to selective harvesting and fermentation.

is experimenting with new varietals and extended fermentation techniques.

Farming Practices

All three farms use organic fertiliser made from composted coffee pulp and 'guano de las Islas' – nutrient-rich seabird excrement collected from offshore Peruvian islands. Trees are maintained using 15-year cycles, with the Zoca method (cutting trees to 30cm to encourage regrowth) and El Descope (pruning tree tops to boost lower branch development).

Processing Method

Harvest runs from July to December. Cherries are handpicked, floated to remove defects, then fermented in tanks for 48 hours, pulped, and fermented again for 72–96 hours. After triple washing, beans are sun-dried on raised beds for one day, then moved to greenhouses for 15–20 days.

Post-Processing

Once dried, beans are stored in polypropylene bags and transported to Jaen, where they are quality-checked and prepared for export.