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Specialty Coffee from PERU Cafe del Futuro
An ideal coffee to prepare in espresso machine and moka (fire coffee maker, the one of all the life) both alone and with milk. Clear taste of good chocolate, with a soft citric acidity (orange) and nougat profile. Medium acidity, but juicy and with good weight in the mouth. Enjoy
Origin: Cajamarca, Jaén, Peru
Altitude: 1.700 m
Variety: Catuai, Mundo Novo
Process: Washed
Producer: Cooperativa Café del Futuro
Tasting notes: milk chocolate, Orange, nougat
Cafe del Futuro - Peru
Specialty Coffee from PERU Cafe del Futuro
An ideal coffee to prepare in espresso machine and moka (fire coffee maker, the one of all the life) both alone and with milk. Clear taste of good chocolate, with a soft citric acidity (orange) and nougat profile. Medium acidity, but juicy and with good weight in the mouth. Enjoy
Origin: Cajamarca, Jaén, Peru
Altitude: 1.700 m
Variety: Catuai, Mundo Novo
Process: Washed
Producer: Cooperativa Café del Futuro
Tasting notes: milk chocolate, Orange, nougat
Specialty Coffee from PERU Cafe del Futuro
Coffee of the Future Association
In recent decades, the Jaen region of Peru has become a coffee monoculture, with the result that farmers are now heavily dependent on food from other regions. With government restrictions on Crown containment, transportation costs and food prices have increased. Since then, many families have had problems with their food security, which has reduced their livelihoods.
Many farmers in the Café del Futuro Association are also affected by this situation. The cooperative was founded in 2007 and is synonymous with high quality coffees with selected varieties and a strong focus on certified coffee. The farmers grow mainly varieties such as Caturra, Bourbon and Mundo Novo, which thrive well between the provinces of Jaen and San Ignacio. We have a close partnership with Asociación Café del Futuro, which we visited in 2019, and have been sourcing coffee from them ever since.
With your support, we want to build a sustainable solution that improves the livelihoods and food security of 105 coffee producing families. By purchasing one of the three grades from the Café del Futuro Association, you support the implementation of local gardens to increase food security. Each coffee-producing family receives 10 raised beds of 7.5 square meters, as well as regional vegetable seeds, tools and technical know-how.
Peru, land of the community
This coffee comes from the Asociación Café del Futuro, to which 348 farmers belong. The Association was founded in 2007 and is synonymous with high quality coffees with selected varieties and a strong focus on certified coffee. Farmers grow varieties such as Caturra, Bourbon and Mundo Novo, which thrive well in the region located between the provinces of Jaen and San Ignacio. The Association supports farmers in financing dryers, which allow them to dry their coffee gently and protected from the rain. Ninety-five percent of the producers already use these dryers. The coffees grow between 1600 and 2000 meters of altitude.
History of Coffee in Peru
Peru holds exceptional promise as a producer of high quality coffees. The country is the world's largest exporter of organic Arabica coffee. With extremely high altitudes and fertile soils, the country's small farmers also produce some impressive specialty coffees.
Although coffee arrived in Peru in the 18th century, very little was exported until the late 19th century. Until then, most of the coffee produced in Peru was consumed locally. When, at the end of the 19th century, coffee rust affected Indonesia, a key country for European imports, Europeans began to look elsewhere for their fix. Peru was a perfect option.
Between the end of the 19th century and the First World War, European interests invested significant resources in coffee production in Peru. However, with the advent of the two world wars, England and other European powers weakened and adopted a less colonialist perspective. When the British and other European landowners left, their lands were purchased by the government and redistributed to the local population. The Peruvian government repurchased the 2 million hectares previously granted to England and distributed the land to thousands of local farmers. Many of these farmers subsequently grew coffee on the land they received.
Today, Peruvian coffee farmers are overwhelmingly small-scale. Peruvian farmers typically process coffee on their own farms. Most of the coffee is thoroughly washed. It is usually pulped, fermented and sun-dried in raised beds or drying sheds. Drying greenhouses and parabolic beds are becoming more common as farmers move towards niche markets.
After drying, the coffee is sold in parchment to the cooperative. Producers who are not members of a cooperative usually sell to a middleman.
The remoteness of the farms, coupled with their small size, means that producers need intermediaries or cooperatives to help them get their coffee to market. Cooperative membership greatly protects the farmers on the farm and can make a huge difference in coffee income.
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Data sheet
- Country of Origin
- Peru
- Roasted for
- Filter & Espresso
- Tasting notes
- Milk chocolate
Nougat
Orange - Processing
- Lavado
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