Introduction to Single-Origin Peruvian Coffee Beans - Caturra from Agmer Colorado Coffee Farm

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Peru Single Origin Coffee Beans Introduction - Flavor and Taste of [Caturra] from Agmer Colorado Coffee Farm

Produced by Gilmer Córdova from Agmer Colorado Farm from Arabica trees of red and yellow Caturra varieties. This coffee won sixth place in the 2017 Peru Cup of Excellence. Processed through conventional wet or "washed" methods, where the skin and pulp are removed from the bean or seed before drying. Red Rooster, founded in 2010, is an organic certified micro-roaster focusing on socially conscious coffee and premium coffee.

The Agmer Colorado farm was purchased in 1990 and passed from father to son: the initially 0.5-hectare plot now occupies 7 hectares, with 4 planted in coffee - a mix of common varieties including Caturra as the dominant variety. Coffee is picked when ripe, depulped the same day, and fermented in cement tanks before washing and drying.

Gilmer Mejia operates the beautiful Finca Ecológica Agua Colorada farm, which his father Filadelpo Cordova Mejia acquired in 1990 for coffee cultivation. This is a 7-hectare property with 4 hectares planted with Caturra and other common varieties. Wilmer ensures all his coffee is matured and hand-picked under the protection of wild shade trees. He uses compost and bird guano to fertilize his farm, without using herbicides. Gilmer is a young and innovative producer who approaches quality and passion from every aspect, from his farm management to the final taste in the cup.

Peruvian Coffee History and Context

Although coffee arrived in Peru relatively early in the mid-18th century, commercial export did not begin until the 20th century, when European demand increased and Indonesian coffee production declined significantly. British presence and influence in the country particularly helped increase and promote exports: in the early 20th century, the British government obtained approximately 2 million hectares of land from the Peruvian government as payment for defaulted loans, much of which became British coffee plantations.

Like many Central and South American countries, farms became smaller and more fragmented throughout the 20th century as large European landholdings were sold or redistributed, providing independence to farmers but also limiting their access to resources and larger commercial markets. However, unlike many other countries where the coffee economy is dominated by small farmers, Peru lacks organizations or infrastructure to provide economic or technical support to farmers - a gap outside of organization and certification. The country has a large amount of certified organic coffee, as well as Fair Trade, Rainforest Alliance, and UTZ certified coffees. Approximately 30% of small farmers nationwide are members of democratic cooperatives, which has increased the visibility of coffee in the region.

As of 2010, Peru is one of the top producers of Arabica coffee, ranking fifth in world Arabica coffee production and exports. The remoteness of coffee farms and the extremely small average farm size have hindered differentiation of large farms, which enables micro-regional development and marketing in other growing regions, but as with everything in specialty coffee, this situation is changing rapidly. The country's lush highlands and good heirloom varieties provide growers with potential to overcome limited infrastructure and market access barriers, and as production increases, we are more likely to see these types of advances.

Farm Development and Technical Information

The producer's father acquired the land in 1990. At that time, the farm relied on 0.5 hectares of typical varieties and Caturra coffee cultivation.

In 1997, the entire surface could be planted, maintaining the same varieties. Currently they occupy 7 hectares, of which 4 have coffee production. The farm is located at an altitude of 1850 meters above sea level and has a mountain.

Currently, on the 4 hectares, 80 to 100 quintals can be produced.

General Technical Information:

• Region: Cajamarca
• Harvest Year: 2017
• Harvest Months: May to October
• Farm Name: Finca Ecológica Agua Colorada
• Altitude: 1850 m
• Coffee Mill Type: Washed
• Blooming: Second week of May

Crop Technical Information:

• Soil Type: Clay loam
• Temperature/Average Temperature: 23°C
• Average Rainfall: 1400 to 1600 mm
• Crop Conditions: Manual
• Types of Flora and Fauna Present: Wild trees, mohema, heliconia, animals such as squirrels, sajino, parrots
• Fertilization Method: Island bird guano, compost
• Application of Herbicides: None
• Environmental Protection Measures: Solid and liquid waste management
• Processing Type: Washed
• Fermentation Type: Cement tanks

Tasting Notes and Brewing Recommendations

Rich sweetness, floral tones, roasted cocoa almonds, caramel, aromas and musk in the cup. Balanced, sweet acidity structure, juicy acidity; refreshing velvety mouthfeel.

FrontStreet Coffee Pour-Over Recommendation:

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal grinder setting 4
• Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25s. Second pour to 120g, wait until the water level drops to half before continuing. Slowly pour until reaching 225g total water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors in the early, middle, and late stages of the coffee extraction.

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