This particular lot of coffee originates from a single producer, Luz Emerita Herrera Villanueva, whose 1.5-hectare farm is named “El Eucalipto” in the Colasay community, just southwest of Jaén, the main city in the Cajamarca region. Luz, 41 years old with three children, works alongside her husband, Liler Palomino Ugaz, continuing her family's three-generation legacy in coffee production. Beyond being a crucial income source, Luz takes pride in the hard work involved. In addition to coffee, she cultivates plantains for subsistence.
Coffee from Finca Eucalipto undergoes depulping using a motorized machine on the day of picking. The parchment is dry-fermented for 24 hours, washed, and then sun-dried in a homemade solar dryer over 10-15 days.
In Peru, the majority of coffee production is from small farms following organic practices rooted in cultural ties to the land. Small producers, like Luz, carefully manage every step, from harvesting to drying. While they tailor solutions to their needs, a strong business alliance is crucial for fair prices in the international market.
This single-farmer microlot is from Origin Coffee Lab, a recent alliance in Peru's competitive north. Founded by José Rivera and Alex Julca, experienced professionals in coffee, the lab has gained acclaim for microlots and regional blends. With decades of experience, they set high standards for farms, offering generous premiums and a "Solidario" program that educates farmers on best practices for quality and profit maximization. Origin Coffee Lab's growing partnerships and popular coffees signal their value to top farmers in northern Cajamarca province.
