Grower: Maria Blanca Altamirano Guevara, Finca El Manantial, Cooperativa de Servicios Multiples
Region: Providencia, Amazonas, Peru
Elevation: 1300 masl
Variety: Castillo, Yellow Bourbon, Catimor
Process: Honey processed, de-pulped and immediately dried on a raised screen in the sun.
Aroma: Chocolate cake
Flavor: Peach, grape, honey, and chocolate cake
Finish: Sweet and sultry
Certifications: Fair Trade, Organic
Peru's northern Andes are lush, humid, mountainous, and a kind of visceral threshold between the drier Pacific slopes and the cavernous, rain forested lowlands of the Amazon basin on the eastern side. Cooperative de Servicios Multiples Juan Marco El Pato (JUMARP) is a small and focused cooperative in northern Peru that manages coffee from more than 300 farmer associates. During the years since its inception, JUMARP has made a name for the "El Pator" terroir, named after the highlands encircling Lonya Grande, and was also one of the first cooperatives to successfully process coffee beyond the traditional fully washed standard- today they regularly offer natural and honey process lots, most often from single farmers within the group.
This specific lot comes to us from Maria Blanca Altamarino Guevara, a single grower with a 3 hectare farm called "El Manantial", or "the spring", located in the community of Provindencia, south of the Lonya Grande district along the Amazonas/ Cajamarca border. Maria and her family have been coop members since 2013. During the harvest season, Maria employs 6 workers to cover the labor of picking and processing, all of which is carefully and entirely done by hand. Processing at El Manantial is reflective of small farm processing throughout northern Peru, with the exception of a shorter fermentation to achieve the honey process. The coffee is mechanically de-pulped, fermented in an above ground tank for about 15 hours (instead of the usual 36), then the beans are moved into a solar drier with some of the mucilage still left on the parchment. The honey coffee is dried for 15 days, during which the beans are constantly raked and rotated to avoid clumping or uneven humidity. In Peru, the bulk of coffee production comes from small farms owned and managed by people who have for many years followed organic farm management practice attuned to their cultural connection to the land.
Purchasing coffee from small farms who are doing their all to ensure that their methods of coffee production are gentle on the earth, free from unnecessary chemicals and benefit those around them. These fundamental principles are what Vail Mountain Coffee and Tea Co is all about and strive to bring to you.