{"title":"Peru Coffee Beans","description":"\u003cp\u003ePeru is one of South America's largest coffee producers by volume but remains significantly underrepresented in the specialty market relative to its output. Coffee is grown across the eastern slopes of the Andes, with the northern regions of Cajamarca, Amazonas, and San Martín the most important for quality-focused production. Elevations across these areas commonly reach 1,500 to 2,000 metres, and the combination of altitude, cloud forest microclimates, and Andean soils creates conditions well-suited to clean, nuanced arabica. The country has a particularly strong tradition of organic and cooperative farming: a large proportion of Peruvian specialty coffee is certified organic, grown by smallholder communities whose low-input farming practices reflect both tradition and the practical realities of remote, high-altitude agriculture.\u003c\/p\u003e\n\n\u003cp\u003ePeruvian specialty coffee shares some characteristics with Bolivia: clean washed processing is the norm, and the cup profiles tend toward gentle acidity, brown sugar sweetness, and a soft, rounded body with stone fruit and floral notes at higher elevations. What Peru does particularly well is consistency and value: well-sourced lots from established cooperatives and exporters offer a reliable quality ceiling at prices that reflect the origin's relatively low profile rather than its actual cup quality. \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-varietal-bourbon\"\u003eBourbon\u003c\/a\u003e and \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-varietal-caturra\"\u003eCaturra\u003c\/a\u003e are the most widely grown varietals. Any lots we are currently roasting will appear below.\u003c\/p\u003e\n\n\u003cp\u003eBrowse: \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-origin-latin-america\"\u003eLatin American coffees\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-origin-bolivia\"\u003eBolivia\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee\"\u003eAll single origins\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"organic-single-origin","title":"Organic Single Origin","description":"\u003ch1\u003e\u003cstrong\u003eOrganic Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch4\u003eAlways Organic, Always Evolving\u003c\/h4\u003e\n\u003cp\u003eOur Organic Single Origin is a year-round offering that celebrates the diversity and seasonality of coffee. While the name stays the same, the coffee itself changes throughout the year as fresh harvests arrive from our trusted Organic producers around the world. Each lot is carefully selected ensuring it delivers the quality and flavour you know and expect from us, as well as carrying certified organic credentials.\u003c\/p\u003e\n\u003ch4\u003eA Seasonal Journey in Every Cup\u003c\/h4\u003e\n\u003cp\u003eCoffee is a seasonal crop, and each harvest is finite. That means the specific origin, flavour profile, and story behind this coffee will shift over time. By subscribing, you’ll be taken on a journey through different regions and producers, all united by a commitment to organic farming. It’s a great way to explore the world of coffee while supporting sustainable practices - one cup at a time. We normally expect each of our Organic single origin coffees to last around 4-6 months.\u003c\/p\u003e\n\u003ch4\u003eCurrent Origin: Cajamarca, Peru\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e12-18 different producers in the small village of San Antonio de Chingama, Caramajca. The producers from Agua Azul are called a “comité”, - which means collaborating and producing higher quality coffees, maximising farmer income and premiums. In the last few years, the comite have started a program called Solidario, giving all the producers training, market access, finance, and feedback about quality, and reforestation programs.\u003c\/p\u003e\n\u003ch4\u003eBrewing Growth: Solidario, Reforestation \u0026amp; Fairtrade\u003c\/h4\u003e\n\u003cp\u003eThrough the Solidario program, members receive essential support: training, quality feedback, fair market access, financing, and connections to buyers. More recently, reforestation has become part of their mission, helping to restore soil health and preserve their mountainous environment. The cooperative is also organic and Fairtrade certified, ensuring that their impact is ethical, sustainable, and beneficial to both land and people.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHigh-Altitude, High-Quality Coffee\u003c\/h4\u003e\n\u003cp\u003eAt around 1,890 meters above sea level, the cooperative cultivates a spectrum of traditional and experimental varietals like Caturra, Pache, Bourbon, and others like Typica, Catimor, Marsellesa, and even small trials of Geisha and Costa Rica 95. Their processing method is fully washed and dried under the Peruvian sun, often using small, locally managed micromills.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is an easy drinking cup of \u003cstrong\u003ecookies and cream\u003c\/strong\u003e. It starts with \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, a gently \u003cstrong\u003ebiscuit\u003c\/strong\u003e edge and a sweet creaminess. On the finish, that shifts gently into \u003cstrong\u003ecaramel\u003c\/strong\u003e which lingers in the aftertaste.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eSub-region: Huabal in Jaen\u003c\/li\u003e\n\u003cli\u003eVillage: San Antonio de Chingama\u003c\/li\u003e\n\u003cli\u003eAverage farm size: 2 hectares\u003c\/li\u003e\n\u003cli\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eComite Agua Azul\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,890 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietals: \u003cstrong\u003eCaturra, Pache and Bourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFermentation method: Dry, 22 hours\u003c\/li\u003e\n\u003cli\u003eDrying method: Beds and patios, 15-20 days\u003c\/li\u003e\n\u003cli\u003eCertifications:\u003cstrong\u003e Organic\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eFurther Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eTasting notes: Milk chocolate, cookies \u0026amp; cream, caramel.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: (max. 100): 86\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRoast Information\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eMedium-dark: Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Roasted Whole Beans 220g","offer_id":42792515633205,"sku":"A13 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55472539140481,"sku":"A13 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":42792515665973,"sku":"A13 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091318702133,"sku":"A13 3B","price":142.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":42792515698741,"sku":"A13 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55472539173249,"sku":"A13 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091318538293,"sku":"A13 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093626519605,"sku":"A13 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55472539206017,"sku":"A13 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091318571061,"sku":"A13 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":42792515731509,"sku":"A13 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55472539238785,"sku":"A13 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091318603829,"sku":"A13 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093626552373,"sku":"A13 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55472539271553,"sku":"A13 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091318636597,"sku":"A13 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":42792515764277,"sku":"A13 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55472539304321,"sku":"A13 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091318669365,"sku":"A13 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":42792515829813,"sku":"A13 220GB","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":42792515862581,"sku":"A13 1GB","price":44.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/2026Organic-AguaAzul.png?v=1771238085"},{"product_id":"peru-la-esmeralda-organic","title":"Peru: La Esmeralda (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: La Esmeralda, Catuai \u0026amp; Marshell, Washed (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA super smooth and creamy \u003cstrong\u003ecaramel\u003c\/strong\u003e fills this cup. A gentle \u003cstrong\u003eplum\u003c\/strong\u003e fruitiness as it cools and a hint of \u003cstrong\u003enutmeg\u003c\/strong\u003e on the finish rounds out the easy drinking coffee. \u003cbr\u003e \u003cbr\u003eThis lot is a new partnership for Ozone and the very first time we’re roasting coffee from La Esmeralda. We selected Kelvin's Washed Catuai and Marshell from the countless samples that cross our cupping table because it simply stood out as a great tasting coffee. It showcases a notably different flavour profile to La Mandarina (another Peruvian lot we’ll be releasing soon) despite coming from farms which are geographically quite close together, really showcasing the variety of flavour profiles Peruvian coffee can offer. \u003c\/p\u003e\n\u003ch4\u003eThe perfect recipe \u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Irene Herrera (La Mandarina) whose coffee we will be releasing later this season. The area is home to the El Horcon Comite (a small producer group) of which Kelvin Guerrero is part. Kelvin is 29 years old, young by wider coffee producer standards but typical in Peru where younger farmers are quite common. His farm sits at 1,850 metres above sea level. He has processed this lot in a very classic way for the region, fully Washed using a tiled tank and then sun dried. \u003c\/p\u003e\n\u003cp\u003eHe's currently farming 2 hectares, planted predominantly with Catuai alongside a small amount of Marshell, a more recent addition to the farm.\u003c\/p\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003c\/p\u003e\n\u003cp\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Find our more about the Catimor coffee varietal\" rel=\"noopener\" target=\"_blank\"\u003eCatimor,\u003c\/a\u003e \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Find out more about the Bourbon coffee varietal\" rel=\"noopener\" target=\"_blank\"\u003eBourbon,\u003c\/a\u003e and \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Find out more about the Marshell coffee varietal\" rel=\"noopener\" target=\"_blank\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.  \u003cbr\u003e \u003cbr\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.  \u003cbr\u003e \u003cbr\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader In Organic Coffee \u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Esmeralda. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.  \u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eTraceability\u003c\/strong\u003e \u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca \u003c\/li\u003e\n\u003cli\u003eProvince: San Ignacio \u003c\/li\u003e\n\u003cli\u003eDistrict: La Coipa \u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Esmeralda\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eKelvin Guerrero \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850 m.a.s.l \u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai, Marshell \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Caramel, plum, nutmeg.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8 \u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8 \u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8 \u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8 \u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eCorrection: +36 \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal: 86\/100\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium to medium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eA nice steady pace through first and up to the edge of second will develop the sweetness well without pushing it into the darker chocolate flavours.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55756424774017,"sku":"D11 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55756424806785,"sku":"D11 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55756424839553,"sku":"D11 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55756424872321,"sku":"D11 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55756424905089,"sku":"D11 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55756424937857,"sku":"D11 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55756424970625,"sku":"D11 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55756425003393,"sku":"D11 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55756425036161,"sku":"D11 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55756425068929,"sku":"D11 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55756425101697,"sku":"D11 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55756425134465,"sku":"D11 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55756425167233,"sku":"D11 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55756425200001,"sku":"D11 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55756425232769,"sku":"D11 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55756425265537,"sku":"D11 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55756425298305,"sku":"D11 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55756425331073,"sku":"D11 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55756425363841,"sku":"D11 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55756425396609,"sku":"D11 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Peru_LaEsmerelda_Organic.png?v=1782140821"},{"product_id":"peru-einer-saldivar-cansaboca-washed","title":"Peru: Einer Saldivar - Cansaboca, Washed (Organic)","description":"\u003ch1\u003e\u003cb\u003ePeru: Einer Saldivar - Cansaboca, Washed (Organic)\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh \u003cstrong\u003ered apple\u003c\/strong\u003e is balanced by a heap of soft \u003cstrong\u003edemerara sugar\u003c\/strong\u003e on the finish and aftertaste of this cup. As it cools, the apple softens with a delicate \u003cstrong\u003esatsuma\u003c\/strong\u003e coming through alongside it. \u003cbr\u003e \u003cbr\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on a lower plot of land than Einer’s main farm. We’ve also got the contrasting lot available for purchase \u003ca href=\"https:\/\/ozonecoffee.mom\/products\/peru-einer-saldivar-el-cedro\" target=\"_blank\" title=\"Peru: Einer Saldivar, El Cedro #2 (Organic)\" rel=\"noopener\"\u003ehere\u003c\/a\u003e - we highly recommend tasting both coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey \u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm. \u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.  \u003cbr\u003e \u003cbr\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin \u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile. \u003cbr\u003e \u003cbr\u003eAfter visiting Einer at his house last year, we loaded up the coffee he had ready for delivery into the back of our pick-up truck and went down to the nearest town, Colasay, and the local office for our exporter, Origin Coffee Lab. Mercy Fernandez is based out of this satellite office 3 days a week and when a producer like Einer delivers coffee she samples it - it is hulled, checked for physical defects, roasted, and cupped. It is all weighed and the producer waits to hear the final results - and the price which this determines. \u003cbr\u003e \u003cbr\u003eAt the office, once Mercy had checked the other lot details for the two coffees Einer had ready for her, Roland cupped them with her. Both great coffees, but quite different in profile. She explained that one lot came from a different bit of land - about 50m lower in altitude than the main plot of El Cedro. Roland and Einer had walked past the small area on their way up to see El Cedro earlier that day. Excited to have different profiles from the two different areas, he agreed we'd take this lot. An important question though, what should it be called? It took Mercy and Einer a minute to remember what name they'd decided to give this plot of land - “Cansaboca”. Translating directly as \"tired mouth\", Roland was a little confused before Mercy explained this is the name of a local fruit - so called for the sticky, dense texture that makes eating it hard work!\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.  \u003cbr\u003e \u003cbr\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.  \u003cbr\u003e \u003cbr\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.  \u003cbr\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eFarm Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: El Cedro\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eFurther Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"TextRun SCXW161156675 BCX0\" lang=\"EN-GB\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW161156675 BCX0\"\u003eRed apple, demerara sugar, satsuma\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 7\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 87\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835166572929,"sku":"A22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835166605697,"sku":"A22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835166638465,"sku":"A22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835166671233,"sku":"A22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835166704001,"sku":"A22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835166736769,"sku":"A22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835166769537,"sku":"A22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835166802305,"sku":"A22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835166835073,"sku":"A22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835166867841,"sku":"A22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835166900609,"sku":"A22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835166933377,"sku":"A22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835166966145,"sku":"A22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835166998913,"sku":"A22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835167031681,"sku":"A22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835167064449,"sku":"A22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835167097217,"sku":"A22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835167129985,"sku":"A22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835167162753,"sku":"A22 220GB","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835167228289,"sku":"A22 1GB","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Salvidar_W_Bourbon.png?v=1782747705"},{"product_id":"peru-irene-herrera-la-mandarina-marshell-washed","title":"Peru: Irene Herrera - La Mandarina, Marshell, Washed","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Irene Herrera - La Mandarina, Marshell, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis elegant cup opens with a burst of \u003cstrong\u003etangerine\u003c\/strong\u003e followed by \u003cstrong\u003estrawberry fondants\u003c\/strong\u003e and a spoonful of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e As it finishes, there's a little \u003cstrong\u003elime\u003c\/strong\u003e juice and a delicate floral note too.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhile looking through samples from Cajamarca in Peru, this Washed Marshell coffee really stood out on the cupping table for its elegance and clarity. We were cupping with the Origin Coffee Lab team (our local exporters) and looking for something really tasty to fill a gap in our Peruvian coffee offering this year. When they shared the name of the producer with Roland - Irene Herrera - it was a light bulb moment.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch4\u003eA Happy Coincidence\u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Kelvin Guerrero (La Esmerelda) whose coffee we released earlier this year. \u003c\/p\u003e\n\u003cp\u003eIn 2022 Roland went to Peru for the first time, after we had purchased some coffees from there the year previous. It was his first trip with Origin Coffee Lab - who we’re now lucky enough to know well - and they headed to the La Coipa village. Through the course of the morning they walked past several coffee farms, finishing up at their destination for lunch at the house of head of Gallitos de Rocas comite, Milciades Minga… and his wife Irene Herrera!\u003c\/p\u003e\n\u003ch4\u003eHospitality and Horticulture\u003c\/h4\u003e\n\u003cp\u003eThe couple's house is a little larger than some other nearby houses, maybe because Milciades is also a carpenter. The top floor is used for drying coffee, with living space and kitchen below. Guinea Pigs are kept inside in a pen - a staple food animal in Peru, known as Cuy (pronounced Coo-ee). Alongside a big lunch by Irene, they enjoyed an excellent fruit punch made in a barrel by mixing fruit juice and the local cane sugar spirit Yonke.\u003c\/p\u003e\n\u003cp\u003eThe farm La Mandarina is just behind the house and includes a small nursery of baby plants. As with many Cajamarca farms, it's a steep climb to the top and Roland was hard pressed to keep up with Irene! The small estate spans from 1,750 to 2,000 metres above sea level. Irene cultivates Caturra, Marshell, and Bourbon varieties - the lot we have here has been separated from the Marshell trees only. The flowering period occurs from October to December, and the harvest takes place between May and September, with peak months from June to August 2024. \u003c\/p\u003e\n\u003cp\u003eOnce selectively picked, as is typical in Peru, the coffee has been Washed processed. The cherries are depulped, fermentated in a tank for 24-36 hours, washed, and dried in solar dryers for 10-15 days.\u003c\/p\u003e\n\u003ch4\u003eMysterious Marshell \u003c\/h4\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003cbr\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Ozone Coffee Blogs Coffee Varietal Catimor\"\u003eCatimor\u003c\/a\u003e, \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Ozone Coffee Blogs Coffee Varietal Bourbon\"\u003eBourbon\u003c\/a\u003e, and \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Ozone Coffee Blogs Coffee Varietal Marshell\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader in Organic Coffee \u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Mandarina. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.  \u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLa Coipa\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrene Herrera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: La Mandarina\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,750-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMarshell\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTangerine, strawberry fondant, brown sugar\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTotal: 87\/100\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003eThrough first and all the way up to the edge of second, but keep it light enough for the juicy tropical fruit to come through.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835174928769,"sku":"C43 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835174961537,"sku":"C43 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835174994305,"sku":"C43 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835175027073,"sku":"C43 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835175059841,"sku":"C43 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835175092609,"sku":"C43 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835175125377,"sku":"C43 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835175158145,"sku":"C43 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835175190913,"sku":"C43 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835175223681,"sku":"C43 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835175256449,"sku":"C43 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835175289217,"sku":"C43 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835175321985,"sku":"C43 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835175354753,"sku":"C43 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835175387521,"sku":"C43 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835175420289,"sku":"C43 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835175453057,"sku":"C43 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835175485825,"sku":"C43 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835175518593,"sku":"C43 220GB","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835175584129,"sku":"C43 1GB","price":33.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Irene_Herrera_La_Mandarina.png?v=1782747705"},{"product_id":"peru-tasting-pack","title":"Peru Tasting Pack (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeruvian Tasting Pack\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003ePeru is one of South America's largest coffee producers by volume but remains significantly underrepresented in the specialty market relative to its output. Coffee is grown across the eastern slopes of the Andes, with the northern regions of Cajamarca, Amazonas, and San Martín the most important for quality-focused production. Elevations across these areas commonly reach 1,500 to 2,000 metres, and the combination of altitude, cloud forest microclimates, and Andean soils creates conditions well-suited to clean, nuanced arabica. The country has a particularly strong tradition of organic and cooperative farming: a large proportion of Peruvian specialty coffee is certified organic, grown by smallholder communities whose low-input farming practices reflect both tradition and the practical realities of remote, high-altitude agriculture.\u003c\/p\u003e\n\u003cp\u003ePeruvian specialty coffee shares some characteristics with Bolivia: clean washed processing is the norm, and the cup profiles tend toward gentle acidity, brown sugar sweetness, and a soft, rounded body with stone fruit and floral notes at higher elevations. What Peru does particularly well is consistency and value: well-sourced lots from established cooperatives and exporters offer a reliable quality ceiling at prices that reflect the origin's relatively low profile rather than its actual cup quality. \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-varietal-bourbon\"\u003eBourbon\u003c\/a\u003e and \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-varietal-caturra\"\u003eCaturra\u003c\/a\u003e are the most widely grown varietals. Any lots we are currently roasting will appear below.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFree UK delivery included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffees change with the seasons and availability, so every order reflects our current best selection of Peruvian lots.\u003c\/p\u003e\n\u003cp\u003eWant to dig deeper? Take a look at \u003ca href=\"https:\/\/ozonecoffee.mom\/pages\/sourcing\" title=\"The Ozone Coffee sourcing philosophy\" rel=\"noopener\" target=\"_blank\"\u003eour sourcing guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBrowse: \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-origin-latin-america\"\u003eLatin American coffees\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-origin-bolivia\"\u003eBolivia\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee\"\u003eAll single origins\u003c\/a\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans","offer_id":55899960312193,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso","offer_id":55899961459073,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter","offer_id":55899962605953,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter","offer_id":55899963752833,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter","offer_id":55899964899713,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press","offer_id":55899966046593,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/PeruTastingPack.png?v=1783690813"},{"product_id":"peru-roiber-becerra-anaerobic-washed","title":"Peru: Roiber Becerra, Anaerobic Washed","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Roiber Bercerra, Bourbon, Anaerobic Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis is a sweet delight of \u003cstrong\u003emilk chocolate\u003c\/strong\u003e with hints of \u003cstrong\u003ecaramel\u003c\/strong\u003e and \u003cstrong\u003ebiscuit\u003c\/strong\u003e. Sweet and silky like \u003cstrong\u003esingle cream\u003c\/strong\u003e, but with a hint of \u003cstrong\u003ered berries\u003c\/strong\u003e balancing it out on the finish.\u003c\/p\u003e\n\u003cp\u003eThis Peruvian coffee really shone during a cupping with our friend Mark from Khipu and we just had to buy it. We’re very excited to share with you this Anaerobic Washed Bourbon coffee from the wonderfully skilled Roiber Beccera at Finca Morales.\u003c\/p\u003e\n\u003ch4\u003eCielo Color Panza de Burro\u003c\/h4\u003e\n\u003cp\u003eOn the eastern slopes of the Andes, the steep valleys of the Utcubamba province straddle the Río Utcubamba. Its lush, mountainous landscape is known for deep river gorges, rugged terrain, and rich biodiversity. The local climate is notably tropical in the lower valleys with high temperatures and humidity, but coffee plants can thrive at higher altitudes where the weather cools to an average 16-20°C. The area, referred to as the Land Of The Clouds if you’re feeling a bit touristy, experiences a distinct rainy season from January to May where rainfall averages approximately 1300mm annually.\u003c\/p\u003e\n\u003cp\u003eThis environment is perfect for energetic plant growth (it is the Amazonas region after all!) but tricky for specialty coffee production. Heavy rains most afternoons during flowering and fruiting months can knock the crop off the branches, or cause fruit remaining on the tree to split and spoil before maturation. Even during the drier harvest season, the relatively high humidity still proves a challenge during processing. Avoiding uneven drying requires a high level of dedication and skill, the elegance and nuance we see in the processing here is especially noteworthy.\u003c\/p\u003e\n\u003ch4\u003eA First For Ozone\u003c\/h4\u003e\n\u003cp\u003eMost of our Peruvian coffees to date have come from the Cajamarca region - from three villages near the town of Jaen. Finca Morales is the first farm we’ve sourced from in the Amazonas region. We met Mark (a Liverpudlian with Peruvian family) a couple of years after he started his importing business, Khipu, in 2020. By then we were already sourcing our own single origin coffees direct from Peru, so we hadn't had any coffees from him and were waiting for the right opportunity - which is finally here. Mark came to cup his new harvest with us and two lots stood out on the table for us immediately. They were both from the same producer, Roiber Berccera. These were also tiny lots from a very small farm, as well as coming from a village and region we've never been to, so we decided we just couldn't pass these up.\u003c\/p\u003e\n\u003ch4\u003eRoiber’s Approach\u003c\/h4\u003e\n\u003cp\u003eRoiber Becerra is a young, dedicated coffee producer from the village of Nuevo Belen, in the Lonya Grande District, part of the Utcubamba Province, in the Amazonas Region of Peru. On his farm, Finca Morales, he mainly grows Geisha and Marshell alongside Bourbon, Caturra, and Obata. Roiber belongs to a new generation of producers in northern Peru who combine careful agronomy with precise post-harvest control, and it shows clearly in the cup. Finca Morales is managed with a strong emphasis on sustainable coffee - focussed on soil health, varietal selection, and post-harvest precision. Roiber is actively investing in an agroforestry system, redesigning planting density and intercropping to improve shade management, biodiversity, and long-term resilience. He places a strong emphasis on farm quality and varietal expression. His work reflects a careful balance between tradition, rooted in his family's heritage, and precision, driven by a genuine curiosity for experimentation and improvement.\u003c\/p\u003e\n\u003cp\u003eRoiber and his family want roasters to understand the depth of intention behind every decision on the farm. From tree layout, varietal zoning, and species intercropping to fermentation logistics and drying infrastructure. Every element is intentional, and that discipline translates directly into cup clarity and structure. Their goal is not just to produce a premium coffee, but to have that work recognised and tasted.\u003c\/p\u003e\n\u003ch4\u003eModern Processing\u003c\/h4\u003e\n\u003cp\u003ePeru has been traditionally known for washed coffees, however, as the specialty coffee world becomes better connected and information is more readily available the desire from coffee producers to experiment with new processes is becoming apparent with the rise of naturals and honeys across the country. With this explosion of new and novel coffees coming to the international market, Peruvian coffee has developed leaps and bounds. The potential for more coffee producers to undertake cutting edge techniques like anaerobic and extended fermentations is vast. Through selective harvesting, short and controlled fermentations, and patient drying, Roiber invests heavily in education and hands-on application.\u003c\/p\u003e\n\u003cp\u003eHarvesting at Finca Morales is carried out selectively, with only ripe coffee cherries picked. After harvest, the coffee is left to oxidise in whole cherry for approximately 12 hours. Fermentation kicks off using the native microflora living on the surface of the cherries to start the fermentation process. These microorganisms are already present in the environment where the coffee is grown and harvested, making them the first contributors to the flavour development. The cherries are then pulped and fermented in an anaerobic environment for 24 hours, where a new microbial community will take shape, dominated by lactic acid bacteria. This two-stage process allows for a more complex flavour development - the initial fermentation in the cherry promotes the formation of fruity esters, while the second stage enhances acidity and produces additional aromatic compounds. After this the coffee is transferred to solar tents for drying. Drying takes place over roughly 15 days, until the parchment reaches a stable final moisture content of 11%. Once drying is complete, the coffee is rested for 30 to 45 days, allowing the profile to stabilise and the flavours to fully integrate before export preparation.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Amazonas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProvince:\u003c\/strong\u003e Utcubamba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistrict:\u003c\/strong\u003e Lonya Grande\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVillage:\u003c\/strong\u003e Nuevo Belen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Morales\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Roiber Beccera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900 m.a.s.l\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Milk chocolate, cream, red berries.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 86.5\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium - Keep this to a steady pace, through first and well into the gap, dropping just before second gets going.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55989284307329,"sku":"D13 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989284340097,"sku":"D13 500B","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989284372865,"sku":"D13 1B","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989284405633,"sku":"D13 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989284438401,"sku":"D13 500E","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989284471169,"sku":"D13 1E","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989284503937,"sku":"D13 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989284536705,"sku":"D13 500FF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989284569473,"sku":"D13 1FF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989284602241,"sku":"D13 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989284635009,"sku":"D13 500MF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989284667777,"sku":"D13 1MF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989284700545,"sku":"D13 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989284733313,"sku":"D13 500CF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989284766081,"sku":"D13 1CF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989284798849,"sku":"D13 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989284831617,"sku":"D13 500P","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989284864385,"sku":"D13 1P","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55989284897153,"sku":"D13 220GB","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55989284929921,"sku":"D13 1GB","price":51.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Roiber_Bercerra_AW.png?v=1785240163"},{"product_id":"peru-einer-saldivar-el-cedro-3-organic","title":"Peru: Einer Saldivar, El Cedro #3 (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Einer Saldivar, El Cedro #3 (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis sweet, clean and refined cup begins with \u003cstrong\u003eblackberry jam\u003c\/strong\u003e and a darker, \u003cstrong\u003emolasses\u003c\/strong\u003e edge, which comes through as the coffee cools. It finishes on a soft \u003cstrong\u003efig\u003c\/strong\u003e note for a delicate and elegant aftertaste.\u003c\/p\u003e\n\u003cp\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on the main plot of Einer’s main farm and harvested slightly later in the season. We’ve also got the contrasting lots from El Cedro available for purchase here and here - we highly recommend tasting all 3 coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey\u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm.\u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.\u003c\/p\u003e\n\u003cp\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin\u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile.\u003c\/p\u003e\n\u003ch4\u003eCoffee In Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.\u003c\/p\u003e\n\u003cp\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Cedro\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: Bourbon\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Blackberry jam, fig, molasses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium to medium dark - Keeping a fairly quick roast, push this through the gap but finish before second gets going to keep the complex acidity and crisp flavours.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55989468627329,"sku":"D44 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989468660097,"sku":"D44 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989468692865,"sku":"D44 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989468725633,"sku":"D44 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989468758401,"sku":"D44 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989468791169,"sku":"D44 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989468823937,"sku":"D44 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989468856705,"sku":"D44 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989468889473,"sku":"D44 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989468922241,"sku":"D44 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989468955009,"sku":"D44 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989468987777,"sku":"D44 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989469020545,"sku":"D44 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989469053313,"sku":"D44 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989469086081,"sku":"D44 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989469118849,"sku":"D44 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989469151617,"sku":"D44 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989469184385,"sku":"D44 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55989469217153,"sku":"D44 220GB","price":9.4,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55989469249921,"sku":"D44 1GB","price":34.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Saldivar_El_Cedro_3.png?v=1785241850"}],"url":"https:\/\/ozonecoffee.mom\/collections\/coffee-origin-peru.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}