Peru La Flor del Norte

50,00lei

Nume CaficultorElver Coronel Cervera
Nume Fermă/PlantațieLa Flor
LocațieFlor del Norte, Huabal, Jaen, Cajamarca
Mărimea Fermei/Plantației2 ha
Altitudine1900m
VarietateCaturra
ProcesareWashed
Note de gustFructul Pasiunii • Banane • Afine

50,00lei

  • 0.25 Kg
  • 1 Kg
SKU: peru-la-flor-del-norte Categorie: Etichetă:

Elver Coronel owns a small 2ha farm in La Flor del Norte village in the Huabal district of Cajamarca. Elver’s farm is planted with caturra and bourbon, both high quality varieties which require a great deal of care and attention. Aside from his farm Elver owns a wet/dry station, where he purchases cherry from neighbours and then either processes it as a natural or washed. Elver employs workers to carry out all of the work on his farm, since he is focused on processing and purchasing cherry. Elver is from La Flor and has lived there for most of his life, but some years ago decided to move to Pucallpa, a city in the amazon jungle area of Peru, where he started producing and trading ginger. Upon returning home he wanted to get stuck into coffee, but had very little production from the family farm, so decided to start buying coffee in wet parchment and cherry and processing and drying it himself.
This was possible with the money he had earned from growing ginger. Since then he has started to buy up relatively large amounts of cherry from neighbours, paying good prices for well selected cherry. Elver pays the producer in cash and collects the coffee from the producer at his or her door, something which is quite attractive to many producers as they can pay their staff immediately (peace of mind for them) and they don’t have any of the hard work of pulping, fermenting, carrying and drying the coffee all the while running the risk of possibly ruining the quality if the weather isn’t favourable for drying and goes mouldy or the coffee isn’t floated thoroughly enough and ends up with phenol defect and in either of these cases is then rejected by the buyer.
Elver separates out coffee from the farm and purchases but the processing and drying methods are the same regardless of the origin of the cherry. Once picked Elver floats the cherry in tanks before moving it directly to raised beds in the case of the naturals or in the case of washed lots, he lets it rest overnight in cherry before pulping in the morning. Once pulped the coffee is fermented for between 48 and 72 hours, slightly longer than the average since the climate in La Flor is very humid and cool. The coffee is then dried on raised beds and tarpaulin lined patios for 10 to 14 days in the case of washed coffee and 25 to 35 in the case of naturals.
A word on ‘el comerciante’ – In Peru, as in most coffee origins, a lot of coffee flows through the hands of middlemen, some play an important role in the movement of coffee, others not so. When considering the dynamics of a supply or value chain, it’s worth considering a few important points, producers are often very busy during the harvest time, they often live far away from the city and banks and cash in hand is always preferable to a cheque in the bank. Some middlemen, or comerciantes as they’re called in Peru, carry out an essential task in the supply chain, they get the coffee from the furthest mountains to the city, they run around with cash buying semi-dry coffee from producers desperate to cash in hand to pay for food, schooling for children, workers or any number of things, and then they cart it hours and hours to the city where they can then dry and sell the coffee, hopefully at a small profit. Not all middlemen are bad, not all are good either, but many provide a service to the producer and although in our world of direct trade it’s not the most fashionable thing to say, it’s important to recognise. Obviously there are many contexts and ways in which this dynamic plays out, but in general it’s not good to generalise.

Greutate Nu se aplică
Dimensiuni Nu se aplică

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