Mavila Peralta, Filter

History

Mavila Peralta owns a 5-hectare land, of which 2.5 hectares are used for coffee production. Her farm is located in the village of El Laurel, near Jaén in northern Peru. She works closely with her brother, who cultivates his own adjacent plot. They personally process all their coffees using the washed method. The farm and the beneficio are entirely managed by the family, but they rely on external help from workers during the harvest. This is mainly done through hired seasonal employees, but the community also organizes what they call "Minga," which translates to "today for you, tomorrow for me," where they help each other harvest one farm at a time. Once the cherries are depulped, the coffee in parchment ferments for 18 to 30 hours and dries on the terraces for 10 to 20 days. Mavila is part of the Origin Coffee Lab program, which aims to support and promote quality. The producers in this program receive training on good agricultural practices and post-harvest techniques, as well as quality evaluations and access to the market. The quality premiums paid are higher than those commonly offered in the region.