Mavila Peralta, Filter
We taste
Classic notes of caramel and dried fruits and a red plum like acidity
Brewing Recipe
Hario V60
20g Coffee | 320g Water | 3min
Optimal freshness: 5 to 30 days
The bean
FARM: Peralta
REGION: El Laurel, San Ignacio, Cajamarca
COUNTRY: Peru
ELEVATION: 1800 mas
VARIETY: Typica, Catuai, Catimor
PROCESS: Washed
Particularities
Peru has long been known for its affordable but rather low quality organic certified coffees. This was partly because the vast majority of coffees were blended into large regional blends, losing all traceability and robbing smallholder producers of their bargaining power. We are happy to work with a partner committed to education and transparency who helps us find high quality single farm micro-lots, and to encourage this era of change in Peru
Story
Mavila Peralta owns 5 hectares of land, 2.5 of which are used for coffee production. Her farm is located in the small village of El Laurel, near Jaén in northern Peru. She works very closely with her brother, who cultivates his own adjoining plot. They process their own coffees, all using the washed method. Once the cherries have been pulped, the parchment is fermented for 18 to 30 hours either in bags or in a small tank, and then dried on patios for 10 to 20 days. Mavila is part of the Origin Coffee Lab program which aims to support and promote quality. Producers in this program receive training on good agricultural practices and post-harvest techniques as well as quality evaluations and access to market. The quality premiums paid are higher than those commonly offered in the region.
We taste
Classic notes of caramel and dried fruits and a red plum like acidity
Brewing Recipe
Hario V60
20g Coffee | 320g Water | 3min
Optimal freshness: 5 to 30 days
The bean
FARM: Peralta
REGION: El Laurel, San Ignacio, Cajamarca
COUNTRY: Peru
ELEVATION: 1800 mas
VARIETY: Typica, Catuai, Catimor
PROCESS: Washed
Particularities
Peru has long been known for its affordable but rather low quality organic certified coffees. This was partly because the vast majority of coffees were blended into large regional blends, losing all traceability and robbing smallholder producers of their bargaining power. We are happy to work with a partner committed to education and transparency who helps us find high quality single farm micro-lots, and to encourage this era of change in Peru
Read more
Story
Mavila Peralta owns 5 hectares of land, 2.5 of which are used for coffee production. Her farm is located in the small village of El Laurel, near Jaén in northern Peru. She works very closely with her brother, who cultivates his own adjoining plot. They process their own coffees, all using the washed method. Once the cherries have been pulped, the parchment is fermented for 18 to 30 hours either in bags or in a small tank, and then dried on patios for 10 to 20 days. Mavila is part of the Origin Coffee Lab program which aims to support and promote quality. Producers in this program receive training on good agricultural practices and post-harvest techniques as well as quality evaluations and access to market. The quality premiums paid are higher than those commonly offered in the region.
Read moreTransparency
C market price on day of purchase:
1.94 $ usd/lbFairtrade minimum price:
1.6 $ usd/lbPrice paid by Saint-Henri at origin:
3.15 $ usd/lb
Brewing guide
Our brewing guides will teach you how to prepare a good cup of coffee step by step, depending on the equipment used
Also to discover
Godshot Espresso
