Peru Osmer Cruz بيرو كروز

Farm: El Cedrillo

Varietal: Caturra & Bourbon 

Processing: Washed

Altitude: 1,850 meters above sea level

Owner: Osmer Cruz Guerrero

Town / City: La Naranja

Region: Cajamarca

Country: Peru

Story Behind The Coffee

High altitudes, ideal climates, and nutrient-rich soil in the Cajamarca region of Peru allow for the production of high-quality and organic coffee. Through extensive cupping, Osmer Cruz Guerrero’s farm El Cedrillo, has been singled out as one of the top lots from the region this year by our exporting partners in Peru, Alpes Andinos.

Harvest begins with the cherries being selectively handpicked and transported via mule to the wet mill 500 meters away, At the wet mill, the cherries are floated in tanks of cool clean water to remove any low-density cherries. The water is drained, and the cherries ferment there for 72 hours. Afterwards, the cherries are pulped to remove the external fruit. Water from a local spring is utilized for this process. Another fermentation is then initiated for 96 hours to breakdown the remaining mucilage. The coffee is then washed three times before being dispersed on raised beds in greenhouses to dry for 15 – 20 days, or until the ideal moisture content is reached. Osmer then trucks the coffee to Jaen, the headquarters for Alpes Andinos, to be hulled and prepared for export. This is typically a three-hour journey.