Cult Espresso
ROGELIO PEÑA HUAMAN - PERU
ROGELIO PEÑA HUAMAN - PERU
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| TASTE | GREEN APPLE, MILK CHOCOLATE, CITRUS AND A SWEET TOFFEE LINGERING FINISH |
| ORIGIN | SAN IGNACIO, CAJAMARCA, PERU |
| FARM/MILL/CO-OP | FINCA LA FAMILIA |
| VARIETAL | MIXED |
| PROCESS | ANAEROBIC WASHED |
| ALTITUDE |
1700 MASL |
| PARTNER |
KHIPU |
Rogelio Peña Huaman is a coffee producer from the Nazareth de la Cumbre town, in the San Jose de Lourdes District, San Ignacio Province of the Cajamarca. Rogelio has been involved in coffee cultivation his whole life and since 2020 has worked closer with his son Franklin Pena Huaman to develop specialty coffee for their family under the name Finca La Familia.
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Finca La Familia
Franklin Peña Huaman, Rogelio's son, is an agricultural technician, who has been working with a range of coffee producers for years and had the idea to create Finca La Familia with his Father, Rogelio. Franklin’s idea was to bring together his family and neighbouring families in and around their town, Nazareth de la Cumbre and start processing and selling their coffee directly.Rogelio needed some convincing due to the risk and responsibilities associated with marketing and selling coffee to both national and international buyers. Fortunately, Rogelio had faith in the concept and experience that his son and cousins have in post-harvesting. Rogelio and the rest of the family are fully skilled in the cultivation and care needed to produce high quality specialty coffee. Finca La Familia now covers 25 hectares and is managed by six families, one being the Peña Huaman family. Finca La Familia's role extends beyond coffee production, this group represents a collaborative effort of families dedicated to sustainable and quality coffee production. The farm focuses on organic farming practices, using eco-friendly fertilisers and prioritising the health of the soil and environment. .
Franklin speaks on behalf of all the families and wants roasters to know that they are a team of young people, full of dreams of being able to export their coffee and provide a better and more sustainable future for all their families. They are continually studying, learning and experimenting with pre and post harvest techniques so that they can increase the quality of their coffee and one day hope to be at a level where they can compete and be recognised on a global stage for their efforts.
Processing
After the selective harvesting of cherries they are floated in water for further selection, discarding any defects. Now ready for pulping these selected cherries are pulped and placed in sealed GrainPro bags to be left for 48 hours. This allows enough time for the desired flavour profile to develop, followed by drying in solar dryers for around 25 days until moisture levels are at 10-11%.Khipu
Khipu met with Rogelio and Franklin at Expo Cajamarca in November 2022. We managed to cup in 2022 but didn’t have any space left to take more coffees on, even though they really wanted to support Franklin’s project. Khipu kept in touch during 2023 and were happy to source this lot because of the impact it could make to their project. Exporting their first ever lot of coffee was a distant dream in 2020, to now being a reality.
