La Palma ,Peru
La Palma ,Peru
|TASTE||Pink Lady Apple, Golden Syrup, Berry Like Acidity|
|VARIETY||Caturra, Costa Rica 95, Castillo|
|ALTITUDE||1800 - 2000 MASL|
La Palma is a village in the district of Colasay, most coffee producers in this area have farms between 1700 and 2000masl and grow caturra, costa rica 95 and castillo varieties. The area is fairly remote and isolated, this means very few buyers have worked directly with producers in this area and aggregators have thrived. Despite this, the coffee has a huge amount of potential with great growing conditions and varieties.
It seems that there is a lot more Costa Rica 95 in this area, which has adapted well and seems to give a very unique, floral profile. Coffee is generally picked and processed by the producers themselves, fermented for 24 to 36 hours and then dried on tarpaulin mats.
Quality in the Cajamarca region is high but is often lost in picking, processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers are those that are unassociated – those who aren’t members of a cooperative, association or organisation – and they represent 75% of producers in Northern Peru. These producers don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price. Often, local aggregators – a buyer who lives in the same area – will come to the farm or house of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality coffee is lost.