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
x1 50KGLocation
Nuevo Tacambamba, Pinto Recodo, Lamas, San MartinAltitude
1250mVariety
BourbonProcess
Natural (Anaerobic, Extended Fermentation)SCA Score
85.50Flavour Profiles
Passion Fruit, Brown SugarHarvest Period
July - September 2024Certifications
N/AGilder Tantalean is a dedicated coffee producer who began cultivating coffee in 2019. He started by growing coffees with flat profiles and gradually improved the quality through careful experimentation with post-harvest techniques.
Gilder’s coffee farm is located in the Nueva Tacabamba village, within the Pinto Recodo district in the province of Lamas, San Martin region. The farm spans 4 hectares, and coffee is cultivated alongside bananas for added income and natives tree species of inga and pacay for natural shade.
Gilder works with Jens Castañeda, a Q Processing Professional, to continuously refine and perfect the post-harvest processes. This coffee undegoes a rigorous and thoughtful post-harvest process to enhance the quality of his coffee.
First of all, Gilder selectively harvests the ripest cherries and measures the Brix level to ensure that the sugars are high and in range. He then floats the cherries in water to remove any defects and then starts with the fermentation.
The cherries are placed in sealed GrainPro bags for an anaerobic fermentation for 10 days (240 hours), with regular monitoring of the pH levels to ensure consistency and quality. After this the coffee is then passed to a solar dryer and dried for 18 days, ensuring a slow and balanced drying period until moisture content is around 11%.
Gilder is dedicated to improving the quality of his coffee while respecting the environment and continuing the tradition of specialty coffee production in his region.
His farm is part of a cooperative, Capisam, that is starting to focus on specialty coffees with exotic varietals and experimetnal processes.
We visited Jens and Keynes, both members and leaders of the cooperative Capisam in 2023 and were impressed by their vision and internal skill set. They have a regional Q Grader champion on board, Luis, while Jens is a Q Processing specialist, and Keynes focus is on agronomy.
Between them all they are well placed to create interesting specialty coffees from a region that is known for commerical grade, certified organic coffee.
Capisam are a young and ambitious new generation coffee cooperative in a popular coffee growing area but not for specialty. The opportunity to work with this cooperative and test the waters is important for the future of their work and achieving their vision of making San Martin a region for high quality, speciatly coffee.
