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
x6 25KGLocation
San Antonio de Chinizo, Pozuzo, Oxapampa, PascoAltitude
1750mVariety
Red CatuaiProcess
Black Honey (Anaerobic, Double Fermentation)SCA Score
86Flavour Profiles
Red Apple, Citrus Fruits, Dark ChocolateHarvest Period
July - September 2024Certifications
N/AGregorio Espinoza is a second-generation coffee grower who inherited the passion for coffee cultivation from his father, Espinoza, who started growing coffee in the 1970s. Taking over the farm in the early 1990s, Gregorio has continued to improve and innovate with coffee.
Since 2016, his sons (Gregorio and Jimi) are now in the fold and with the introduction of the internet to the area, the family have been learning the craft of experimental processes through online courses. Fast forward nearly 10 years and they are one of the most forward thinking we've worked with in this regard.
The coffee farm is located in San Antonio de Chinizo, within the Pozuzo district, Oxapampa province, Pasco region. The farm spans 10 hectares, where coffee is grown alongside other crops like avocados, cacao, corn, and bananas.
Across 7 hectares is mainly where most of the coffee grows and this includes a number of varietals, mainly Red Catuai, Geisha, Pacamara, Obata, Maragogipe, Typica and Caturra.
Selective harvesting is carried out with the aim of having the cherries at a 23° Brix level for consitency. They then ferment the cherries in sealed GrainPro bags for a 36 hour anaerobic fermentation.
After that they pulp the beans with the aim to leave as much mucilage as possible for the Black Honey process, followed by another 36 hours in an open air tank. The coffee is then dried in solar dryers with layered drying beds for 9 days and then rested for 30 days in a cold cellar.
Gregorio’s approach to coffee farming is rooted in his family’s tradition, but he has also focused on innovation and unique processing techniques to create specialty coffee with exceptional flavour profiles.
They are one of a few farms in the province to have preserved with coffee cultivation after the low prices of 2014/15 turned many to cattle instead of coffee. He and his family are dedicated to showing that coffee was the way and the path to prosperity.
After trying samples in 2023 and connecting through Instagram, we planned a visit to Pozuzo and visited their farm in November 2024.
From understanding more about their coffee and location of farm, we were very excited to visit and learn more about their methods and ways of post harvest processing. We were impressed with their whole operation and secured 3 different lots for the first time in 2024.
Finca Voller have a rich tradition in the family of coffee cultivation and very rooted in their homeland of Pozuzo. They are actively working with native communities further north in their region and helping them with improving coffee quality through their tried and tested methods.
There's a lot of deforestation around them because cattle is the primary focus for now, however, with time and results, they hope to bring back who were once coffee producers in the wonderfully blessed region.
