Story
Mavila Peralta is a second-generation producer who owns 5 hectares of land, 2.5 of which are dedicated to coffee cultivation. Her farm is located in the remote village of El Laurel, near Jaén in northern Peru. She works closely with her brother, who manages a neighboring plot.
Mavila has been participating for three years in Origin Coffee Lab’s mentorship program, which aims to support and enhance the quality and profitability of farms in the region.
Region
El Laurel is a small, remote village near Jaén in northern Peru, located in the foothills of the Amazon. Known for its traditional agricultural practices, the region enjoys ideal conditions for coffee cultivation. Despite its natural and agricultural richness, El Laurel remains isolated, with limited access to urban centers, forcing farmers to rely on local resources and community support to improve their practices and access the market.
Variety
The Catuaí variety, a hybrid of Mundo Novo and Caturra, is highly valued for its high productivity and robustness. Its resistance to diseases and ability to adapt to different soil types and climates make it an ideal variety for rugged or hard-to-reach terrain, where other cultivars might struggle to thrive. Thanks to its compact structure and tolerance of varied climatic conditions, it ensures consistent and efficient production, making it a preferred choice for growers seeking a reliable and profitable crop.
Process
Mavila harvests her coffee cherries at their peak ripeness. She carefully sorts the cherries, removing any impurities before subjecting them to a fermentation process in cement barrels. This step helps develop complex flavors and prepares the cherries for the next stage. After fermentation, the cherries are depulped and dried on patios near her home. The drying process lasts between 10 and 20 days, depending on weather conditions.
