Peru - San Ignacio - Estrella Divina - Grade 1 Organic SHB
Cupping Notes: Sweet peach, creamy caramel, honey, cinnamon
This is an SHB, grade 1 organic lot from Estrella Divina, a small town in La Cooipa located in one of the highest areas of La Coipa called Rumpite. La Coipa is one the highest coffee growing region of Cajamarca, Peru, with elevations ranging between 1,600 MASL to 2,100 MASL. It is also well known for the Tabaconas - Namballe Sanctuary. Its clay soils and constant rains make this region a paradise for coffee. In other regions of Cajamarca it is customary for farmers to sell coffee in the street market, however in La Coipa this does not happen often. In La Coipa even the very smallest producers process their own coffee; to their own standards and criteria. Because of this, La Coipa contains diversity in flavor profiles unseen in other areas of Cajamarca.
Origin Coffee Lab identified this community as having an excellent cup quality while still having room to improve. Since the coffees of Estrella Divina are still relatively undiscovered, many of these producers sell their parchment to middlemen to be blended into larger lots of coffee. Most of the producers of Estrella Divina produce an average of 12 to 25 bags of coffee per year. Estrella Divina has the perfect elevation, climate and generally good farm management practices, making the region’s potential for specialty coffees high. A unique microclimate is created in Estrella Divina when warm air currents from the plains of Rumipite come up the mountainside and mix with cool, fresh air descending from the La Coipa mountains. This mixture of airflows provides a climate that allows coffee production in this region up to 2,000 meters above sea level.
Most producers in Estrella Divina grow Bourbon, Pache, Caturra and Catuai. Unfortunately, even with historically ideal growing conditions, coffee production is more complicated every year due to climate change, one of the largest threats to coffee production worldwide. This specific lot from Estrella Divina was produced by 27 producers .
THE FUTURE Origin Coffee Lab, started his project “Estrella Divina” in 2017 and is currently working with around 72 producers to produce the best quality coffees in the region. In the last few years, Origin Coffee Lab has started a new program named Solidario, giving all the producers training, market access, finance and feedback about quality. For these coffees, the producers are taught how to implement a more controlled fermentation process, and monitor drying time based on hours of sunlight. Future Estrella Divina project priorities are to start planting varieties new to the region such as Bourbon and Yellow Caturra while continuing to improve on fermentation, drying and storage processes.
Subregion: San Ignacio- La Coipa
Producer Type: Small Holder Farms
Processing Description: Fermented for 13-18 hours, sun dried for 12-20 days
Plant Species: Arabica
Varietals: Bourbon, Caturra, Pache
Growing Altitude: Greater than 2000