Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
For more information about this service and how it works, including financing, email hello@khipucoffee.co.uk
Quantity Available
x3 69KGLocation
Roblepampa, Lonya Grande, Utcubamba, AmazonasAltitude
1850mVariety
PacamaraProcess
Washed (Double Fermentation)SCA Score
87Flavour Profiles
Morello Cherry, Floral, PanelaHarvest Period
August - October 2024Certifications
N/AManuel Marlo Baca is an experienced and passionate coffee producer from Roblepampa, a town in the Lonya Grande district of the Utcubamba province in Amazonas. Manuel is a 4th generation coffee producer, having his farm being passed down from great-grandparents. His extended family are also coffee producers with one cousin being Roiber Becerra, also from Lonya Grande.
Since 2017, Manuel has been deeply involved in managing and improving the family farm, bringing his knowledge and expertise to the cultivation of specialty coffee through many professional training courses and accreditations.
The farm is located in the town center of Roblepampa, within the Pacpa village, at an altitude of 1850 meters above sea level in the Amazonas region. Many farms we work with in this area have a certain flavour profile that is very desirable in the cup and heavy on the tropical fruit notes. The farm cultivates Bourbon, Geisha, and Pacamara.
Manuel looks after his farm under an agroforestry model and plants native trees such as Pine, Cedar, and Guabo to provide deep roots into the soil to retain moisture, and tall height for the shade.
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Manuel employs a detailed and methodical processing approach which he has learned through the Q Processing Level 1 Qualification and through his own experience, each harvest trying new fermentations and recording the results.
This coffee is goes through a double fermentation. First, the cherries are placed to rest for 18 hours under the shade in GrainPro bags and then pulped. They undergo a second fermentation in the tanks again for 18 hours until the Brix level is around 15 and the pH is at 4.5.
The coffee is then dried in a controlled environment under solar dryers for 25 to 30 days until the humidity level is between 9-10.5%
Manuel is always seeking to improve and invites feedback on how his coffee performs, looking to increase the quality with each harvest. He wants his families long tradition of coffee producing to be recognised and supported so that he can continue to craft his skills in specialty coffee.
Similar to how we met Alexander Roblez Loayza, we connected on Instagram and followed a few familiar coffee producers. Manuel is from a small town in Lonya Grande and it wasn't a surprise to find out he was friends and family with many we work with in the area.
Marlo is no stranger to working with exporting companies and tends to either sell his coffee to exporting associations and cooperatives in Jaen. This harvest he was keen to work with us because of the higher premiums but also for his coffee to reach the UK and Europe. We purchased all of the Pacamara harvest with the hope of finding a home that will make it a regular offering.
