'El Roja' is from a farm called El Guayaquil in the Chirinos district of San Ignacio, Cajamarca. We love the cup profile of this area - some of the very best Peruvian coffees can be found here.
The coffee has been sourced from Cleyder and Marina Rojas; a husband and wife team who have been farming here for more than 20 years. Their small holding is nestled at 1800 meters above sea level and has around 3 hectares of land where coffee is planted. The farm is certified organic and benefits from having around 200 shade trees.
Producer: Luz Marina Rojas RachoRegion: Chirinos, San Ignacio, CajamarcaProcess: Washed, shade dried then sun dried for 30 daysVarietal: Catimor, pace, catuai
Once harvested the coffee is washed and left to rest for 16 hours before being sun-dried. Initially it’s dried in reduced sunlight and the parchment is moved constantly to ensure even drying. The coffee will be fully dried after 25 to 30 days.
Sourcing in Peru ...
With the help of Falcon Speciality we’ve been sourcing from this area of Peru for six seasons now; the coffees are improving year on year, in no small part due to the support Falcon are able to provide on the ground.
Falcon Speciality have been working directly with farmers in this region of Peru for several years, allowing for greater control and improvement on quality. Full financial traceability helps us to pay higher prices for the top quality coffees, ensuring producers receive a fair price that is significantly above the market price.
Falcon's Simon Brown is now based full-time in Jaen, where Falcon have an incredible set up including a purpose-built warehouse, complete with in-house cupping lab, an agronomist, and a Quality Control team.
Simon has been instrumental in working with producers to improve processing methods and this year’s lots continue to show good progress. The quality from the 2022/3 harvest has been fantastic and we are delighted to showcase the coffee and celebrate the growers’ achievements on an international stage.
Anyone looking to learn more can re-visit our interview with Simon from 2018, a link to the post is below: