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Cafe Buen Gusto del Valle - Alto La Florida
Allpa Ruru S.A.C.
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- 11 vendas em Algrano
- 3 Média de pedidos por torrefador
- 5 Relações de torrefação
- Origem
- Peru
- Produtor
- La Perla
- Variedade
- Caturra, Catimor, Red Catuai
- Tipo de processamento
- Completamente lavado
- Faixa de altitude
- 1210m - 1400m
- Período de colheita
- Abril de 2020 - Abril de 2020
- Pontuação da Algrano (SCA)
-
84.5
pontos
Atualizado em Julho de 2020
- Código
- PE-47-202004
"Nuestro cafe organico esta cuidadosamente cosechado a mano solamente rojos o amarillos y seleccionado lavado y otra ves seleccionado y secado lento en el sol a 11% de humedad para exportar le a ustedes" - Allpa Ruru S.A.C., Abril de 2020
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A história do café
La Perla is a 10 hectares farm located in the Valley of the Satinaki River. It is part of a small community called Alto La Florida which is part of the Chanchamayo province in the centre of Peru. The farm’s altitude ranges from 1210 m to 1400 m and the plot sits in the midst of the highland rain forest. Roberto Boado, the owner, inherited La Perla from his father, who received the land in 1970 from the Peruvian government to produce coffee. Boado's coffee is being offered by Allpa Ruru, a small exporting company based in Lima.
“I am producing my coffee with the help of my family and my neighbours. My father started as a worker for large coffee farmers in the region. That was how he learned about coffee growing. We have dedicated all our efforts, know-how and energy to growing very good coffee. Last year I started drying my coffee at the farm instead of down in the valley to improve my quality. Following my neighbours’ steps I will start to dry coffee husk and offer this as a caffeinated tea to have an additional income from the same cherries I harvest” - Roberto Boado
Watch our Virtual Trip to Peru with Allpa Ruru here.
Check Allpa Ruru's cost of production price breakdown.
“I am producing my coffee with the help of my family and my neighbours. My father started as a worker for large coffee farmers in the region. That was how he learned about coffee growing. We have dedicated all our efforts, know-how and energy to growing very good coffee. Last year I started drying my coffee at the farm instead of down in the valley to improve my quality. Following my neighbours’ steps I will start to dry coffee husk and offer this as a caffeinated tea to have an additional income from the same cherries I harvest” - Roberto Boado
Watch our Virtual Trip to Peru with Allpa Ruru here.
Check Allpa Ruru's cost of production price breakdown.