Coffee Roast Level: Light-Medium

Elevation: 1800 - 2500 MASL

Bag Size: 12 Oz.

Process: Natural

Varietal: Bourbon, Caturra, Pache

Tasting Notes: Papaya, Honey, & Marzipan

Ingredients: 100% Arabica Coffee

Description: This organically grown Peruvian coffee is a new offering from the Incahuasi Valley Agrarian Coffee Cooperative (CACVI). A smallholders farm group of mostly indigenous farmers. The combination of 55hr open-air fermentation and natural drying makes a unique and well-balanced cup with naturally low acidity. Up front, you pick up on a subtle brightness, reminiscent of stone fruit, and quickly followed by a rich floral note. Soon thereafter, sweet notes of toasted caramel seep into its light-medium body. These caramel and floral notes drift into a clean nuttiness. This cup finishes smooth, with just a touch of earthiness.

Shelf Life: An unopened bag will remain tasty for five months due to our processes and packaging. We remove most of the oxygen from each bag during our packaging process and replace it with food-grade nitrogen to lovingly cradle these precious beans for a long time. We use the highest quality bags with one-way valves to retain the low-oxygen environment we create and allow our coffee to off-gas naturally.

Covid Notes: To keep everyone safe during this challenging time, you can choose to receive this via mail, in-store pick up, or curbside pick up.

Curbside Pick Up: To take advantage of curbside pick up, place your order online and choose in-store pick up. Once you’ve received notice your order is ready for pick up, head down to Local Roasters during business hours and call Local Roasters at (316)-239-6016 when you arrive. We’ll be happy to bring your purchase out to your vehicle.

***NOTES OF INTEREST*** Origin Coffee Lab, from which this coffee was sourced, is a relatively new company based in Jaen and San Ignacio in the north of Peru. It is led by a team of four coffee veterans who believe that identifying the very best lots of coffee, separating them and processing them meticulously is the best way to ensure good prices for the farmers they work with.

Origin Coffee Lab had built a warehouse in the busy coffee capital of Jaen with an impressive lab where its team was cupping every bag of incoming coffee to weed out the defects that are often caused by the region’s wet weather. The mist and sudden rains that often fall there during the drying process can lead to defects that compromise quality. Origin coffee does the hard work of relentless tasting and sorting needed to remove these from the mix and offer a steady supply of clean and sweet coffees.

But the company isn’t all about coffee. Since the 2017, it had also started an ambitious public health project in the area, where clinics are sparse and access to health services is limited and where the kinds of basic check-ups we take for granted can be profound.

From the lab, it is a two-hour climb up serpentine Andean roads to Rumipite in La Coipa. It is the home of many awesome producers, owners of a beautiful lands where they grew coffee. Most of the farmers are neighbors whose farms lie next to one another’s, and in the ancient Andean tradition of the minga, they share the labor needed to bring their beautiful coffees to market. When we pulled up at Flor de Selva, where we were greeted warmly by the Padilla Family and getting ready to hike to the farms while he sowed us his drying facilities. Traditionally, the main crops of the area were sugar cane. however, during the last two decades, farmers of the region decided to replace their traditional crops for coffee plantations seeking better living conditions for their families, as it has a bigger market and better prices.

Currently, almost 40% of farmers have been able to increase their income due to coffee plantations. Gradually, the production of coffee of San Ignacio has increased and has become one of the most productive areas in the country, producing 800,000 bags of 4 million that Peru produce. This increase has benefited hundreds of families, each made up of approximately 6 members. Coffee growers of this area own small farms that do not exceed 2 hectares. This small scale production allows producers to have greater control of their plantations and post-harvest processes. The ability to control every step of the process added to the favorable environmental factors of the region (altitude, awesome soils, variety of climates and young coffee trees) have a positive impact on the coffee quality. For all of the above, this Region is considered to have an immense potential to become one of the best areas for specialty coffee production.