Peru El Gallito

Flavour profile: Baked apple, Caramel, Nectarine, Peach, Sweet

Origin:

Peru

Region:

Cajamarca

Producers:

Cooperativa Agraria Frontera San Ignacio

Farm:

El Gallito

Altitude:

1350 - 1890 masl

Varietal:

Bourbon, Caturra, Mundo Novo, Typica

Processing:

Washed

Buying Options

All orders are processed the same day and sent as soon as the coffee is roasted, no longer than the next Wednesday.
*All bags will be shipped as whole beans. Please mention in order notes if you want it grinded.
Shown prices include VAT.
Free Shipping for orders on Romanian territory of 200LEI or above

Description

El Gallito de las Rocas, also known as cock-of-the-rock, is a bird found across many of the higher altitude coffee producing areas, and is widely regarded as the national bird of Peru, so we thought it was a fitting image to represent them.
The Cooperativa Agraria Frontera San Ignacio was founded in 1969 and has 330 small-growers in 14 communities. They are located in the Cajamarca Region in Northern Peru where the Rio Canchis splits the country from Ecuador. The farms are located in the buffer zones of a protected natural area and have many diverse species of animals within their borders. This means working with an organic methodology and certification is a strategic point because, through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.
The coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is
because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.
Coffee is processed fully washed, and the parchment delivered into the warehouses of the cooperative in San Ignacio Town. Each batch is
evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certification. It is then transported to
the dry mill in nearby Chiclayo city. The export department is based there as well as another quality control laboratory with well-trained staff
each under the control of certified Q grader.”

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