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
x2 46KGLocation
Tintay Puncu, Tayacaja, HuancavelicaAltitude
2350mVariety
Caturra, TypicaProcess
WashedSCA Score
87.5Flavour Profiles
Caramel, Morello Cherry, Citrus FruitsHarvest Period
August - October 2024Certifications
N/AHortencia Victoria Berrocal is a dedicated coffee producer who, together with her husband Mauricio Ortíz, has worked tirelessly to grow exceptional coffee at their family farm, Puquiopampa. Hortencia comes from a family with a long tradition of coffee cultivation since the 90s, and through her hard work, the farm has gained recognition for its coffee in a number of regional, national, and, recently international awards with the Cup of Excellence in 2022 (5th) and 2023 (19th).
Their farm is located in the Tintay Puncu district, part of the Tayacaja province, in the region of Huancavelica. One of the highest regions for coffee in Peru sitting at 2350m, it's here where they have their 1.5 hectares of coffee, surrounded by other crops such as sacha tomato, passion fruit, bananas, and the shade provided by pacae trees. Agroforestry projects are currently being planned for 2025 to further improve the farms resilience and biodiversity.
The farm was inherited from Hortencia’s mother-in-law, Martha Espinal Berrocal, who originally purchased the land in the 90s. Martha planted the first coffee varieties, Caturra and Typica, and this foundational work enabled the family to continue cultivating coffee on the land over the years.
Hortencia’s coffee processing is focussed on traditional methods with best practice. They start with selective harvesting, only the ripest cherries are picked, followed by a washing to remove any impurities.
The cherries undergo floating to remove defective beans and the remaining cherries are pulped. They are then left to ferment overnight from 6 pm to 4 or 5 am. This fermentation process is more intuitive than scientifically controlled but is based on years of experience.
After fermentation, the coffee is dried in solar dryers and high drying beds until it reaches the optimal moisture level. Once dried, the beans are stored in parchment until ready for sale.
This farm has been their family home since the 90s. They have raised 5 children here all because of coffee and they are truly grateful for this gift. They are continually looking to improve and showcase their coffee to the world through competitions and international buyers.
We sourced this coffee through Makeda Project, a new initiative from Saba Cafe who we worked with in 2023 through another producer from Huancavelica, Relinda Chavez. We missed out on Hortencia's coffee last year and vowed to come back for it in 2024 after we cupped it late 2023. Coffee from Huancavelica is very impressive due to it's terrain and terroir, and we think this has the best to date.
Makeda Project are partly responsible for pushing coffee from Huancavelica to international awards and most definitely responsible for pushing on a national level in Peru. They've been working in this area for over 5 years and have built real relationships with the people of Tayacaja. Without family ties to the region, it would have been difficult to make headway here as its culture is one of skeptisism and distrust in those not local. Makeda, started by two brother Oscar and Ricardo are a long term partner for us with coffees from this region.
