Specialty Green Coffee Trader from Peru's Selva Central

Origin, step by step

From the coffee farm to the container

Six stages, from the coffee blossom on the slopes of Junín to the container leaving Callao. Traceability from the farm to shipment.

1. 01

   Flowering at 1,700–1,950 m.a.s.l.

   On the Andean-Amazonian slopes of Junín, cold nights and sunny days force the coffee tree to ripen slowly. That slowness is what concentrates sugars in the bean.

   1,700–1,950 m.a.s.l.

   

2. 02

   Under native shade trees

   The coffee grows under native guaba and pacae trees, which regulate temperature, protect the soil and fix nitrogen. It is a coffee farm that lives with the forest.

   Guaba and pacae shade

   

3. 03

   Grown without agrochemicals

   The farms are organic certified. Coffee pulp goes back to the soil as compost, pests are kept in check with biological methods and weeds are managed by hand.

   Organic-certified farms

   

4. 04

   Hand-picked, cherry by cherry

   Only ripe cherries are picked. Every lot keeps its identity —grower, altitude, variety and process— and each grower is paid directly, at premiums above the market price.

   Direct pay with premiums

   

5. 05

   Processing, drying and cupping

   The coffee is processed —washed, honey or natural, depending on the lot— and sun-dried on raised African beds. Before it is sold, every lot is cupped under SCA protocol.

   SCA 80–84 · lots 84–87

   SCA 80–84 · lots 84–87

6. 06

   From the mill to the container

   At the processing mill the parchment is hulled and the green coffee is bagged. From there it goes straight into the container, with no intermediate handling, bound for the Port of Callao.

   FOB Callao · 415 quintales per 20' FCL

   FOB Callao · 415 quintales per 20' FCL