Peru Jesus

Jesus Maria Melendrez began producing the Typica coffee variety on her ‘La Naranja’ farm in 1964, at a time when coffee was seen as a bulk product – any focus on real quality gave way to commercial goals. Her husband, Praxides, discovered that other varieties were being grown in the region and helped to introduce Gesha and Bourbon trees on her farm. By joining a local cooperative, she received technical training and support and learned about advanced fermentation techniques. Fast forward to today, now also with the help of their son, Luis, who focuses on quality control, the family harvests delicious coffees well above speciality grade levels.

The washed-processed beans are de-pulped and floated to remove defects. The pulped beans are then anaerobically fermented in sealed GranPro bags for 72 hours in a cool and shaded environment. This helps enhance fruity aromas and flavour complexity. The beans are then washed and dried on raised beds for 12 to 15 days until the ideal moisture content is achieved. After 2 to 3 weeks, the coffee is cupped and evaluated to ensure its quality.

We were delighted by the vibrant acidity and sweetness of this coffee.

Region: La Coipa, Cajamarca

Variety: Bourbon, Gesha & Typica

Processing: Washed Anaerobic

Growing altitude: 1845m

Direct Trade via Balance 51