- CROOP YEAR: 2023/24
- COFFEE GRADE: Grade 1 Økologisk og Fairtrade
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OWNER: 356 small hold farmers
FARM/COOP/STATION: Aproexport
VARIETAL: Bourbon, Catimor, Catuai, Pache, Typica
PROCESSING: Fuldt vasket
ALTITUDE: 1,400 to 1,800
SUBREGION/TOWN:
REGION: Amazonas Province
FARM SIZE:
CERTIFICATIONS: Økologisk
HARVEST MONTHS: March - September
About this Coffee
The blue-grey and foaming Pacific in the west, the majestic Andes in the center, and the infinite Amazon basin in the east – Peru can be admired for many reasons. On the eastern slopes of the Andes, the town Rodriguez de Mendoza is located. The community of the Asociación de Productores y Exportadores de Café Rodriguez de Mendoza (APROEXPORT) stretches all the way to the southern border of the Alto Mayo Protection Forest. The 356 cooperative members run smallholder-sized farms between 2 and 10 ha.
Ever since its foundation in 2013, the cooperative has strived to improve the livelihoods of its members. On a professional basis, experts are invited to consult on organic farm management practices. The cooperative deeply believes that only intact environmental conditions will continuously lead to higher yields and constant high quality in the cup. The area is known for its many forests and streams, a surrounding the farmers are aiming to maintain if not improve. By being Organic and Fairtrade certified, APROEXPORT hopes to reflect these efforts at higher prices also. Due to the Fairtrade certification, a share of the Fairtrade premium is invested in community activities and infrastructure. This not only supports the coffee farmers but helps to establish strong and independent structures in the rather remote countryside.
We have been sourcing this coffee for a couple of years now and are truly happy with the consistency provided in this very smooth and nutty coffee.
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Coffee in Peru
Peru holds exceptional promise as a producer of high-quality coffees. The country is the largest exporter of organic Arabica coffee globally. With extremely high altitudes and fertile soils, the country’s smallholder farmers also produce some stunning specialty coffees.
Though coffee arrived in Peru in the 1700s, very little coffee was exported until the late 1800s. Until that point, most coffee produced in Peru was consumed locally. When coffee leaf rust hit Indonesia in the late 1800s, a country central to European coffee imports at the time, Europeans began searching elsewhere for their fix. Peru was a perfect option.
Between the late 1800s and the first World War, European interests invested significant resources into coffee production in Peru. However, with the advent of the two World Wars, England and other European powers became weakened and took a less colonialist perspective. When the British and other European land owners left, their land was purchased by the government and redistributed to locals. The Peruvian government repurchased the 2 million hectares previously granted to England and distributed the lands to thousands of local farmers. Many of these farmers later grew coffee on the lands they received.
Today, Peruvian coffee growers are overwhelmingly small scale. Farmers in Peru usually process their coffee on their own farms. Most coffee is Fully washed. Cherry is usually pulped, fermented and dried in the sun on raised beds or drying sheds. Drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets.
After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative will usually sell to a middleman.
The remoteness of farms combined with their small size means that producers need either middlemen or cooperatives to help get their coffee to market. Cooperative membership protects farmers greatly from exploitation and can make a huge difference to income from coffee. Nonetheless, currently only around 15-25% of smallholder farmers have joined a coop group.
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