Origin: Peru
Location: Palomar, Chanchamayo, Junin
Owner: La Chacra D’Dago
Altitude: 1450 – 1600m
Harvest: July – September 2022
Varieties: Mixed
Processing: Washed
Certifications: Biodynamic, Organic, Slow Food
SCA Score: 84
Cupping Notes: Toffee, Almond, Sweet Citrus
Peru holds exceptional promise as a producer of high-quality coffees. The country is the largest exporter of organic Arabica coffee globally. With extremely high altitudes and fertile soils, the country’s smallholder farmers also produce some stunning specialty coffees.
Though coffee arrived in Peru in the 1700s, very little coffee was exported until the late 1800s. Until that point, most coffee produced in Peru was consumed locally. When coffee leaf rust hit Indonesia in the late 1800s, a country central to European coffee imports at the time, Europeans began searching elsewhere for their fix. Peru was a perfect option.
Between the late 1800s and the first World War, European interests invested significant resources into coffee production in Peru. However, with the advent of the two World Wars, England and other European powers became weakened and took a less colonialist perspective. When the British and other European land owners left, their land was purchased by the government and redistributed to locals. The Peruvian government repurchased the 2 million hectares previously granted to England and distributed the lands to thousands of local farmers. Many of these farmers later grew coffee on the lands they received.
Today, Peruvian coffee growers are overwhelmingly small scale. Farmers in Peru usually process their coffee on their own farms. Most coffee is Fully washed. Cherry is usually pulped, fermented and dried in the sun on raised beds or drying sheds. Drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets.
After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative will usually sell to a middleman.
The remoteness of farms combined with their small size means that producers need either middlemen or cooperatives to help get their coffee to market. Cooperative membership protects farmers greatly from exploitation and can make a huge difference to income from coffee. Nonetheless, currently only around 15-25% of smallholder farmers have joined a coop group.
Who are La Chacra D’Dago?
Dagoberto Marin founded ‘La Chacra D Dago’ in 2005, a third-generation coffee production company that has evolved from conventional to organic and now biodynamic farming methods.
This coffee is part of their community lot project where they are working with neighbouring farms who are already certified organic and assisting these farmers with biodynamic coffee farming.
About their farm
The farms are situated at an altitude of 1450-1600m and are located in and around Palomar, which is about 30 minutes away from Villa Rica, a renowned coffee town in Central Peru.
This is a collection of all neighbouring certified organic and biodynamic coffee farms near La Chacra D’Dago.
How was this coffee processed?
The ripe fruits were harvested (18% brix degrees) and then are spreaded with water, then a fermentation process for 36 hours (solid fermentation, without water) and finally the coffee is placed in their courtyards (Sun Dry Patios ) for 8 to 10 days for drying.
What the producer want you to know
This is a coffee is a new project where Cesar Marin is working closely with local producers, educating them about biodynamic preparations so that they can get a higher price for their coffee, a better flavour, and protect their soil at the same time.
Small Batch Roasting: Roast For You Service – Terms & Conditions
Introduction
Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences.
Roast For You Service
When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.
Minimum Green Weight Requirement
Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.
Weight Loss During Roasting
Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
Order Processing Time
Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.
Mixed Orders
Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.
Packaging
Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.
Roast Profile and Liability
We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.
Yield Estimate
Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
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