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Around 90,000 hectares of coffee farmland in Peru is certified organic, and it is one of the places with the highest percentage of certified-organic exported coffee in the world. It is estimated that 25–30% of the smallholder farmers in Peru are members of democratically organized cooperatives and associations, making it easy to source FTO-certified lots.
Asociacion de Productores Valles de Cajamarca (ASPROVCAJ) is an association of producers in Peru that was formed in 2019. It consists of around 800 contributing farms that primarily grow Catimor, Caturra, Catuai, and Mundo Novo. Producers also often grow fruit trees, plantains, and olive trees.
The main focus of ASPROVCAJ is working to maintain sustainable agriculture and protect the environment. The members, with the support of the ASOC-ASPROVCAJ technical team, carry out conservation practices, focusing on recovering and conserving the native flora and fauna found in the various altitudinal zones where they are distributed. The association is also working with its members to implement a carbon offset project to expand their sustainability efforts.
On the social front, ASPROVCAJ is working to promote projects and experiences with women producers.
Its members hand-select only ripe red cherries and bring them to be depulped the same day. Fermentation periods vary depending on elevation. At 1000 to 1399 masl, the coffee is fermented for 10-12 hours, from 1400-1699 masl it is fermented for 12-14 hours, and above 1700 masl it rests for 14-16 hours. Washing is done with clean water until the mucilage is removed, and it is then dried in a solar dryer until it reaches 12% moisture content. It is then bagged and stored in cool places.
Altitude: 1,700 masl
Cupping Notes: Chocolate and coffee cherry flavors with tart acidity and syrupy sweetness.