PERU La Posada

This microlot from the Comunidad de Alto Chirumbia San Martin is a single variety, selected by Adriano Cafiso and Edwin Quea Paco owner of Finca Chiriloma, Q Grader, Cup of Excellence judge, founder of Origen Quea Coffee Company, exporter and trainers, among the most training school.

The plots are grown in the shade, inside the forest, in the area of ​​Alto Chirumbia San Martin, Quellouno district, La Convencion, Cusco Region.

Altitude from 1750 to 1950 meters above sea level.

The five farms together are part of a Comunidad Slow Food del Peru and together they practice conservative agriculture of the territory, to protect the environment and food security.

In the cultivation area and beyond, for at least a radius of 30 km, no pesticides or chemical fertilizers are used and the natural growth of plants is encouraged, in a path that will replace monoculture with polyculture over time.

Coffee plants grow among banana trees, fruit, avocados, yuca and cereals.

The soil, nourished with natural, mineral and vegetable fertilizers, does not undergo any chemical treatment and for a radius of at least 30 km, does not undergo any contamination.

After being harvested and selected for the first time, the cherries are pulped and the beans, partially covered in mucilage, are left to ferment for 24/48 hours in tanks and then, after being washed, they are left to dry on ventilated beds protected from direct sunlight for 12 days.

The fermentation was done with minimal use of water, without immersion.

The selection and process are done on site.

The harvest took place between June and September 2023.

It is a restricted cultivation area, of the same community, but each producer's batch is individual and of a single variety.

The Community of Alto Chirumbia, San Martin is part of that movement that is investing in Peru, other countries of the Coffee Belt, gathering many producers around agroforestry, that agriculture that, in antithesis to monoculture, is regenerating not only the soil but also the mind of coffee producers and farmers more generally, involving the entire supply chain, up to the consumer.

The challenges coffee producers face in mitigating the effects of climate change by adopting agroforestry practices are in addition to those they face in accessing credit in often economically unstable countries, such as Peru.

However, this seems to be the only way to protect the environment and biodiversity on the one hand and to rebalance such an important source of income, from which producers have been excluded so far.

Forestry agriculture is the rejection of monoculture, neocolonialism, the exploitation of people and soil, it is the proposal for the regeneration of agriculture and development model.