Central peru

San MArtin de pangoa

While the focus has been on southern Peru for the past few years, 2024 reunites us with the Cooperativa Agraria Cafetalera Pangoa in central Peru once again. In the center jungle of Peru is a region called Junin, characterized by its diversity of ecosystems, altitudes and cultures. A region that includes some of the highest Andean snow capped peaks where the Chancas Culture survives, to the Ashaninkas and Yanesha Cultures that exist deep in the central jungle. The Pangoa district is nestled between these extremes, providing ideal coffee cultivation with the richness of the jungle and the altitude of the Andes. 

CAC Pangoa was established in 1977 with 50 farmers that agreed to set aside 3% of all sales to continue to reinvest into the cooperative. This provided initial success that cemented a foundation of values and infrastructure built on accountability, democracy and solidarity. These same values are still upheld today. Though the socio-political climate has been difficult to navigate, Pangoa has weathered the storms of corporate greed and internal terrorism that ravaged the area through the 1980’s. One of the leading voices for Pangoa for over 20 years, is that of  Esperanza Dionisio Castillo. A dedicated Agronomist that witnessed her father’s interaction with the farming community and saw how important agricultural cash crops like coffee and cocoa are to the local economy and overall livelihood. Esperanza is from the area and chose to return to the area after her studies to help the very communities that raise her. The community is excited to have leadership with a progressive and open-minded approach towards the role and possibilities of a cooperative. Today, there are close to 800 proud farming members of the Pangoa Cooperative, providing structure, resources and community to learn from and to lean on. New programs are available to members of the cooperative that help inspire them to practice biodynamic farming, grow their own food and medicine, also, participate in quality focused competitions, such as the Centros de Excelencia, where members receive a multitude of benefits and a chance to share skill-sets.

San Juan Pueblo Libre

Andres Torre Ore

Caturra, Bourbon

1500-1550 masl

Andres Torre Ore has a 3 hectare farm he calls Muruhay in the village of San Juan Pueblo Libre. He’s planted Caturra and Bourbon that grows at 1550 masl. Bourbon is a tall growing heirloom variety that has relatively low production, shows a susceptibility to the many diseases, but has outstanding cup quality. Caturra is a dwarf mutation of Bourbon, which allows farmers to plant closer together and produces more fruit in less area. Andres is a dedicated farmer that produces high quality, but his relentless efforts add something special to his Specialty Coffee. This fruited profile zips and zings across your palate as the high toned fruits intently sing. A mix of apples come to mind; Granny Smith, McIntosh, Goldrush. Sweetness, florals, and a lemony twist, this takes us to refreshing moments of apple cider as a cinnamon spice starts to ground us from these highlights. That apple mix quickly gets dipped into an amber honey coating that forges the sweetness to a hard candy that remains present throughout. Falling into a hazelnut creme, the balance is found as the roundness of body is backlit with sweetness. This is a coffee hard to set down, so be ready to start brewing another round.

oropel

Typica, Bourbon

1800-2000 masl

This community lot comes from Sanitago de Oropel, which might be one of the most beautiful spots in all of Peru. A place growing Bourbon and Typica at 1800-2000 masl, we are treated to old genetics flourishing in a idealistic environment. Two of our coveted heirloom varietals, Typica is one of the most cul­tur­al­ly and genet­i­cal­ly impor­tant ara­bi­ca cof­fees in the world. Due to being highly sus­cep­ti­ble to cof­fee leaf rust, producing one of the lowest yield of fruit, and being overall problematic at times, it’s amazing to find this varietal still being planted. At first, it’s fresh blueberries and chamomile blossoms setting the stage of softness to showcase the chocolate dipped cashew cookie goodness. The creaminess of cashew and nougat expands through the bitter bite of 70% cocoa, making the fruit feel more like dehydrated blueberry, bing cherry, and taffy as it lifts to finish clean and sweet. Dark chocolate covered blueberries sums it up. A range of flavors not normally associated with washed coffees.

Photos by Red Fox

San Martin de pangoa

  • Origin - Peru

  • Region - Junin

  • Province - Satipo

  • Municipality - San Martin de Pangoa

  • Altitude - 1500-2000 masl

  • Varieties - Caturra, Typica, Bourbon