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
SOLD OUTLocation
Quellouno, La Convencion, CuscoAltitude
1800mVariety
Red Bourbon, TypicaProcess
WashedSCA Score
84.5Flavour Profiles
Mandarin, Toffee, CacaoHarvest Period
August - October 2022Certifications
N/AThis coffee is from Finca Naranjachayoc. Susana Rojas Pinedo is a second generation coffee farmer, she inherited the coffee farm from her parents and for 25 years has been continuing her family tradition. Her farm is located in Quelleno, 1 hour from Quillabamba, the main city in the La Convencion region of Cusco.
The name “Naranja Chayaoc” translates to “Where Orange Exists” because even though citrus doesn’t grow as easily at such high altitude, this farm managed to grow oranges and named it for this reason.
Susana’s farm is 15 hectares with around 7 hectares being cultivated for coffee and 1 hectare for fruits and vegetables. She works with her children and they grow mainly Red Bourbon, Red Caturra and Typica varieties. Susana works with Vicoffee, a technical coffee organisation based in Quillabamba who help producers improve cup quality.
Susana and her children selectively harvest the ripe coffee cherries during June, July and August. Once picked, they transfer the ripe cherries into buckets and sort at their beneficio (the processing part of the farm), this step helps screen what coffees to wash in the well, identify floaters to discard and level out the temperature and microbial load to start the fermentation.
This process usually happens in the morning as the heat is lower and it’s easier to navigate around the trees to pick cherries, while in the afternoon is when they pulp the cherries. They do this without water and begin fermenting for 36 hours in an aerobic way (with oxygen), then they wash to coffees and transfer the coffee to African drying beds for 10 to 14 days.
While on the beds, they make sure to turn the coffees at least 5 times per day to give enough air cycling consistently throughout the drying process, while also measuring the humidity until it reached 11%, then it’s ready to be stored in pergamino (parchment) before being peeled and into oro verde (green coffee).
We know this producer from a friend of friend who introduced us to Victor from Vicoffee. Susana works with Vicoffee to help her improve cup quality, yield and uses their machinery to peel and store the coffee.
This coffee is not certified organic but it has not used any synthetic pesticides, herbicides or fertilisers. It’s organic without being certified organic. The reason for this is due to the cost of being certified.
Susana usually sells her coffee to the local market and even though they go for good prices it’s not enough to become organically certified. As this is the first time Susana is exporting into the UK she is open to the idea of being organic certified because of the premium and opportunities it can bring.
Susana makes sure to plant and preserve native tree species such as Chamba, Pacaeo and Pisonay so that the coffee is shade grown and adheres to certain agroforestry principles that protect the soil.
She fertilises twice a year, in line with the lunar calendar and crescent moon, this is all done by hand and usually focuses on the coffee trees that are 5-10 years of age as they produce the most. The fertiliser is a mix of island guano (bird poo), phosphoric rock and a concoction of biol, a mix of organic materials from the farm combined with water, sugar and manure.
This coffee is produced by a family using good agricultural practices, taking care of the environment with organic fertiliser and managing water waste sustainability. From the farm to cup it’s completely traceable and this is how Susana and her family work every year.
