Meet Finca El Cipres
Northern Peru is legendary for producing coffee with bright, rich flavors. At some of the highest global growing elevations, the “Amazon Andes” yield some of the best developed flavor profiles in the world. This is the first year we have had the pleasure of working with Finca El Cipres and are excited to be able to build the connection between them and our partners here in the US!
Jose Herrera’s Finca El Ciprez is a small family run farm located in Huabal, Peru adjacent to a protected forest and the majestic Chorro Blanco waterfall. The trek to the farm is nothing short of impressive as it is accessible only by foot or horseback via a 30 – 40 minute hike through beautiful mountainous terrain from the village of Agua Colorada. Because of this Jose and his family make the farm home during the harvest season.
The farm itself is modest in size covering between 3 to 5 hectares, and is located near several other small parcel farms at an elevation of 1800 masl. Cypress trees, the farm’s namesake, along with sugar cane, and banana trees, abound on the farm providing biodiversity and shade coverage for the coffee. Jose and family have been producing coffee here for 4- 5 years with production producing a modest 4,000 – 5,000 kg of SHB Coffees.
Coffee has been the generational family trade for Jose Herrera, who along with his father and his father own and work this farm beautiful piece of land. Don Jose is very organized and viewed as a leader in this small community where he also owns a small shop selling agricultural goods to townspeople. They live very modestly, mainly subsisting on what is grown on the farm. Near the farm there is a community school that provides primary education for approximately 50 Students.
Coffee production at El Cipres consist of 90% Red Caturra and 10% Yellow Caturra. Don Jose and family have done an amazing job with this relatively young farm. This is evidenced by the fact that El Cipres was the winner of the regional coffee competition in Jaen, beating out over 50 competing farms before going on the the national competition.
This coffee is processed similarly to our other Peruvian direct trade coffees in which fully ripened cherries are hand-picked, wet-processed and allowed to gradually sun-dry on concrete patios for 7-12 days. The resulting parchment is then driven to a dry-mill in Puira Peru, where it is hulled and the green beans undergo a meticulous sorting procedure. Once ready for export, the green coffee is packaged in Grain-Pro lined jute bags for shipment from the port of Paita. Our team travels with the coffee, monitoring its movement at each stage of the process in order to ensure its successful passage from the farm to our facility.
Cupping Notes: Creamy, Strawberry Vanilla, Coconut; Red Berry acidity, lite, sweet, and airy
We are currently selling these coffees in 1, 5, and 25 lb quantities. If you would like to purchase larger quantities (i.e., by the bag or pallet) or would simply like to learn more please Contact Us , we would love to hear from you!