This is what Falcon Speciality the importer of this coffee had to say about it.
This lot is a blend of day lots from producers in the San Ignacio districts of Chirinos, San Jose de Lourdes, and Tabaconas. The producers in these areas pick and process their coffee themselves, and typically dry the coffee on a lined patio. After being picked, the coffee is rested for 24 hours before being dried for 25 to 30 days. The main varieties grown are caturra, bourbon, catuai, and typica.
These three districts are among the most promising quality areas in all of Latin America, with high altitudes and ideal growing conditions. Since these day lots were very small, we couldn't export them as individual lots. Therefore, we created this blend with all of the day lots that matched this heavily fruited, complex, and floral cup profile.
Peru has historically been regarded as an origin of unremarkable and often unreliable quality. We set out to disprove this. The altitude of the Andes combined with rich volcanic soils and tropical rainfall means that Peru has the ideal topography and climate for producing high quality Arabica coffee.
In 2018 Falcon Peru SARL was registered as an export company and we opened a small warehouse with QC lab in the northern coffee town of Jaen, Cajamarca. We installed drying facilities near the warehouse to enable producers to achieve optimum moisture levels and lock in cup quality. Farmers bring their dry parchment to the warehouse for quality analysis, receive a cup score and an offer price immediately, which they can accept or refuse. On average Falcon paid double the commercial rate for parchment in Jaen.
