Peru - Alto Santa Rosa

Tasting Notes: Orange, Cherry & Chocolate 

Country: Peru
Altitude: 1750 MASL
Region: Rio Negro
Process: Dry Fermentation
Producer: Cecilia Yachi Garay
Variety: Caturra

Mrs. Cecilia and her family, actively engaged in the Ubiriki cooperative, produce an exceptional natural coffee on Alto Santa Rosa Farm. Their blend comprises Caturra Roja, Caturra Amarilla, Pache, and Catimor varieties. Through careful hand sorting, selected ripe cherries undergo a 48-hour fermentation before being pulped. The parchment is then placed in drying tunnels for 15 days until moisture levels reach 11%, contributing to the coffee's unique qualities.

The Valle Ubiriki Sustainable Coffee Agricultural Cooperative was established on November 7, 2004, with an initial membership of 97 individuals. Operations commenced in 2005, focused on facilitating the marketing of its members' produce under advantageous terms. Its inception is linked to the "Project of Support to Farmers for the Improvement of the Quality of Peruvian Coffee," conducted by the University of Wageningen (Netherlands) from 2003 to 2010. This project employed Farmers' Field Schools (ECAs) as an instructional approach to enhance good agricultural practices for sustainable coffee production. The cooperative's mission is to collaborate effectively to cultivate premium-grade coffees while prioritizing environmental and social sustainability. By accessing international markets and negotiating advantageous agreements, they aim to elevate the standard of living for their members and the surrounding communities, aspiring to lead in the production and marketing of quality, sustainable coffee on a global scale.