Регіон: Cusco, Quellouno
Santa Teresa Echarati
Метод обробки: Fully washed and fermented for about 30 hours
Метод сушіння: Fully sun-dried on covered patios for 10-15 days
Різновид: Typica, Bourbon
Висота вирощування: 1,700-2100 MASL
Збір врожаю: June – August
Виробник: Around 30 small-scale coee growers from Cusco
Coffee from La Ceja de Selva is grown on some farms that locate in the region of Cuzco, Peru. The Cuzco region is blessed by having a diversity of microclimates and biodiversity, firs having the intense cold Puna grasslands ecoregion and then having the well conserved area of Abra Malaga, a range of snow peaks that is famous for people doing mountain bike adventures. This region finally extends to the hot and humid Amazon plain that then collides with the forests, Madre de Dios. All these ecosystems and biodiversity provides a wide range of microclimates and volcanic soils that distribute in dierent altitudinal tiers in the region where Ceja de Selva grows. This climatic condition is what makes this region so magical and special for the production of specialty coffee.
This group of producers has great potential due to the altitude of their farms, the fertile volcanic soil found there, a favorable climate and traditional varietals that they still grow on the farms. Our PECA team has partnered directly with the coee growers to develop a long-term sustainable relationship, to provide education and technical assistance, and to foster community support. We believe in the potential of these producers, so we are investing time and training with this group, to focus on improving farm processes and practices.