Origin Coffee Lab

Peru Group of farms
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El Santuario

This is the first region where Origin started. It is also one of the first Peruvian regions to start producing coffee. The culture of this region cannot be separated from coffee and the annual harvest cycle. The main town square has a wonderful festival at the end of harvest. Sometimes you can find some of the best profiles in Peru, but due to the remote areas it is hard to realize consistent success. We are considering further logistics and investment in order to source great coffees from here.
ALTO IHUAMACA
REGION:
Location: Alto Ihuamaca, district of San Ignacio, Province of San Ignacio
Leader:
PERCY PINTADO HUAMAN
Producers:
FREDESLINDA CALLE JIMENEZ
PERCY PINTADO HUAMAN
JOSE ROMARIO PINTADO REYES
VARIEDADES:
Catimor
Pache
Caturra
Bourbon
Geisha
Altitude Range: 1681- 1836 masl.
Processing Methods: 36-48 fermentation with either patio or some raised bed drying.
Drying Methods: Raised beds
Drying Time: 15-20 days
Years of Relationship: 5th year working with OCL
Total area: 15 hectares.
Notas: This region is not the most advanced technologically but some producers have come to some of our agricultural management classes to advance their techniques with what simple tools they have. Traditional weed management is done with machete and chaleadora, though now some undergrowth is allowed to stay for more diversity. With more advanced pruning, and sealing, there are better practices. We hope with this training we can see their quality improve and see a clearer picture of their potential.

El Diamante

Great coffee, but working with better practice here is very difficult. So we have found this area challenging, but we still hold out hope that things will improve here. We have been working here for 4 years, with some success along the way.

EL DIAMANTE
Region: Caserío El Diamante, distrito de Santa Rosa de la Yunga, provincia de Jaén.
Leader:
ISRRAEL VASQUES CONTRERAS
En total, 21 productores pertenecen a este comité.
ARIEL QUISPE VARGAS
MELBER SUAREZ VILLOSLADA
SAUL SUAREZ TERRONES
ONIAS GUERRERO QUISPE
GLOVER PEREZ HERNANDEZ
ALADINO LINARES MALCA
DILFREDO CIEZA RUIZ
EYDER SUAREZ ALARCON
WILIAM SUAREZ ALARCON
ISRRAEL VASQUES CONTRERAS
ALEXANDER DIAZ SALAZAR
WINKLER GUERRERO SUAREZ
LUCAS QUISPE VARGAS
JUBENCIO HERNANDEZ SANCHEZ
MALAQUIAS SUARES TORRES
DERLIS SUAREZ ALARCON
TEOFILO ALARCON TELLO
ALIPIO VILLOSLADA GUERRERO
WILDER SUAREZ ALARCON
UGO QUISPE VARGAS
NERIO QUISPE VARGAS

Varieties:
Catimor
Pache
Typica
Catuay
Bourbon
Costa rica
Marsellesa
Castilla
Gran Colombia
Geisha
Elevation Range: 1559 y 1832 msnm.

Processing methods: This comite uses floaters tanks the day before depulping. The next day, the coffee is depuled with most of the mucilage left on the parchment. The coffee is then moved to tanks where it is fermented for 24-36 hours depending on the temperature.

Drying methods: the majority of farmers dry the seeds on tables. There are few farmers who continue to dry the coffee placing polypropylene plastic on the ground.

Drying time: the coffee is dried from 15 to 30 days, at least 6 hours per day.

Harvest schedule: from May to September.

Years with OCL: This will be our fourth season working with this group.

Total area: 83.5 hectares

Notes: We established this Comité four years ago, two years after the onset of our working relationship with Israel Contreras. He would bring us cuyes (guinea pigs) every two weeks—as he once provided us with great food, he’s now bringing great coffee to a wider audience! His Pache mutation, with a floral profile, garners praise whenever it graces a cupping table. We have established best practices in the area, delivering farmers here marked improvements in product. Producers have become so proficient they are now planting exotic varieties, including Geisha; look forward to the first harvest of those crops next year. Further improvements in infrastructure can elevate this region’s coffee to among Peru’s most renowned.

Israel Contreras and another local producer, Onias Guerrero, are exceptional producers and among the most humble, good-natured people with whom Origin has worked. Their ready adaptation to quality-driven practices—including shade growth and innovative washing techniques—highlights the Comité’s room for growth, even for members without a background growing coffee.

EL TRIUNFO

This area has a central town called el Triunfo which serves as an excellent collection site for cherry, all logistic for these comites operate out of this town. La Palestina is nearby, they serve as a processing model that we often refer to. Moving forward we hope for their farm to be a model for others to learn from. Most of the smaller communities or ‘mingas’ are a great source of grass roots communication for better practices. Overall we are very confident that this will be a solid source for micro lot quality coffees moving forward.

El Triunfo

Location: Buenos Aires and El Triunfo hamlets, San José del Alto district, Jaén province.

This committee is made up of 6 leaders, their names are:
- Jose Praxedes Alarcón Coronel
- Marino Puelles Troyes
- Fanny Ubillus Chinguel
- Edwin Michel Silva Alarcon
- Zobeida Alarcón Coronel
- Inocente Acuña Samaniego

In total, 15 producers belong to this committee.
Inocente Acuña Samaniego
Anibal Alarcon Coronel
Inocencio Alarcon Coronel
Jose Praxedes Alarcon Coronel
Zobeida Alarcon Coronel
Sebastian Alcantara Baraona
Santos Vidali Huaman Jimenez
Juan Leodan Puelles Alarcon
Juan Manuel Puelles Castillo
Marino Puelles Troyes
Felizardo Rodas Guerrero
Yoel Samaniego Rojas
Edwin Michel Silva Alarcon
Adner Alberto Ubillus Chinguel
Fanny Ubillus Chinguel

Varieties:

- Bourbon
- Caturra
- Catuai
- Pache
- Catimor
- Marsell

Altitude range: 1620 and 1920 m.a.s.l.

Processing methods: immediately after harvesting, the ripe coffee fruits go through a flotation process to clean debris and remove floaters (low-density fruits). The next day, very early in the morning, the coffee fruit passes through mechanical depulpers, without the presence of water, preserving the maximum amount of mucilage attached to the parchment. The Alarcón family has an automated collective benefit module. They have a de-pulping and sorting machine (UDC-1 Specialty Coffees). The coffee fruit is placed into tanks or bags, fermenting there from 12 to 24 hours; it varies according to the environment temperature. Then, the seeds are washed and dried until the moisture content reaches 9%–11%.

Drying methods: few farmers in this place dry the coffee placing polypropylene tents on the ground, under a shade, and covering it at night. But the majority of them use beds, solar dryers, or dry the seeds on tables.

Drying time: the coffee is dried from 15 to 20 days, at least 8 hours per day.

Harvest schedule: from May to September.

Years of relationship: we’re working together for more than 3 years.

Total area: 76.75 hectares

Notes: Origin’s association with this Comité developed out of our relationship with the Alarcón family, with whom we have worked since 2017. The years have illustrated the abiding importance of emphasizing quality; most farmers in the region have completed our basic curriculum and utilize (or are implementing) advanced practices. Consequently, Catimor is essentially a non-issue in the region, and several farms are enrolled in the Solidario Program, with others showing promise. Two women, Zobeida Alarcón and Fanny Ubillús, run their own farms here.