Espinoza

Description

ORIGIN

The mountainous South American country of Peru is one of the top producers of Arabica coffee in the world. Its thriving coffee sector is well established and continues to support the livelihoods of millions of smallholder producers. The remoteness of the coffee farms and, on average, small size of these farms has allowed for the development of micro-lots that command higher prices in the specialty coffee sector. In addition, the country’s lush highlands and good heirloom varieties offer the potential for growers to overcome the obstacles of limited infrastructure and market access as production and demand increases.

The Chirinos district, part of the San Ignacio province, is renowned for producing exceptional coffee. With modern infrastructure, including new roads and a vibrant town centre, Chirinos stands as a central hub for coffee trading. Despite the dominance of middlemen and the prevalence of Fair Trade Organic certifications, there is a growing movement towards specialty coffee. The region’s largest cooperatives have been instrumental in promoting quality for years.

PRODUCER

Coffee cultivation began on the Rancho Grande Farm in 1933 when Mr. Aneite Reis inherited plantation nestled in the high-altitude region of Las Pirias, within the Chirinos district. His farm, elevated at 1900 meters above sea level, is a testament to his commitment to cultivating high-quality Caturra and Bourbon coffee varieties.

Throughout the harvest season, Espinoza employs a team of 4-5 expert pickers, whom he personally trains to ensure precision in selecting only the most mature coffee cherries. This careful selection process is followed by cleansing and removing the floaters. Then he depulps and ferments the wet parchment for 24-36 hours before drying in patios for 10-12 days.

In addition to his coffee endeavors, Espinoza also engages in beekeeping, producing honey that he sells to the nearby town, adding another layer of sustainability to his agricultural practices.

ROAST

Producer: José Angel Espinoza

Cultivar: Bourbon and Paché

Process: Lavado

Altitude: 1900-2000m

Harvest: June – September

Notes: Dark chocolate, hazelnut, raisin

Roast: Omni

Text from Olisipo Coffee Roasters' listing.