Mavila Peralta, Filter

Mavila Peralta is a second generation producer who owns 5 hectares of land, 2.5 of which are used for coffee production. His farm is located in the isolated village of El Laurel, near Jaén, in northern Peru. She works closely with her brother, who cultivates an adjacent plot. They process their own coffees, all using the washed process.

Mavila has been part of the Origin Coffee Lab education program for 3 years. Their objective is to support and promote the quality and profitability of farms. Producers participating in this program receive training on good agricultural practices and post-harvest techniques, as well as quality assessments and market access. The quality bonuses paid are higher than those generally offered in the region.

CAJAMARCA
The Cajamarca region is located in the north of Peru. It is recognized for its rich history, its culture, and its important agricultural sector. Coffee is one of the most economically important productions in the region.

The districts of Jaén and San Ignacio are two of the most important in terms of coffee production. San Ignacio is recognized for the high quality of the batches produced in the region due to the distinct dry and wet seasons, the high altitude, and the generations of experience in coffee cultivation.

San Ignacio is also recognized for its advances in the sustainability of coffee agriculture. The district has many producers who practice organic farming, and who are constantly innovating to reduce the environmental impact of their work.

A cross between Mundo Novo and Caturra, Catuai was developed in Brazil by the Instituto Agronomico (IAC) in 1972. The small stature of the coffee plant allows it to be planted densely and increase the efficiency of picking, increasing the yield for producers.

In the washed process, the coffee fruit is first immersed in water in barrels to create an initial fermentation phase, lasting 18 to 30 hours. It is then pulped before being placed in the sun for a drying period of 10 to 20 days.