Peru La Higuera Organic

This is an elegant, tea-like coffee from Peru. It opens with a touch of acidity and finishes with a gentle sweetness. Expect a complex yet soft profile with a light body.

The Colasay Project

This coffee comes from farmers in small caserios (villages) in the Colasay District, located in the Jaen province of northern Peru.

At the Farm

A typical farmer within this program has just over 2 hectares of land planted with coffee, and they are organically certified. The equipment can be quite simple, yet the coffees are often exceptional. Some farmers have their own parabolic dryers; others dry on plastic sheets outside their farms or use drying facilities at a neighbor’s or relative’s place. Though conditions may seem basic, we have seen outstanding coffees, well-dried on plastic sheets right outside farmers’ front doors.

Varieties

As is common in northern Peru, the varieties within this group are often mixed, with some coffee trees dating back nearly 40 years. The farmers mainly grow local Caturra, Catuai, Bourbon, and some Typica, with Catimor being both rare and diminishing. Local producers often refer to their non-Catimor trees as “Bourbon” or “Costa Rica,” though they may actually be Caturra, Catuai, or other varieties.

Picking

The farms are family-run, and everyone typically contributes. Some farmers may hire pickers during harvest season, but family members and neighbors also help each other pick coffee. This cooperative effort, known as “Mingas,” means “today for you, tomorrow for me.” Farmers generally pick in multiple passes based on the availability of ripe cherries.