Peru El Perlamayo Espresso

​At 1,800 meters above sea level, the Rioja family tends to El Perlamayo, a meticulous 2-hectare plot planted with classic Caturra and Bourbon varieties. Cultivating coffee at this extreme altitude is becoming increasingly difficult due to the realities of climate change, with fluctuating temperatures and more frequent droughts threatening the harvest. To protect their livelihood, the Rioja family has proactively adapted. They are mitigating these environmental risks by planting dense canopies of shade trees, installing effective irrigation systems, and carefully managing fertilizers to maintain robust soil health.

​This profound dedication to agricultural resilience is met with a transparent, rewarding purchasing model. After processing, the coffee is delivered to the Falcon warehouse in Jaen for a rigorous quality assessment. Prices are determined directly by the lot's cup score, with Falcon aiming to pay 30% above the local market price. This substantial quality bonus has a transformative impact on the family's income. Following a final inspection at Café Selva Norte, the coffee is bagged and transported to the coast for shipping.

​The Process:

1. ​The Cherry Rest: The harvest takes place between June and October. Rather than rushing the fruit straight to the depulper, the Rioja family allows the freshly picked cherries a crucial resting phase. This brief pause helps stabilize the sugars and soften the fruit, setting the stage for a sweeter cup.
2. ​Cool-Climate Fermentation: Once the skin is removed, the beans are left to rest in their sticky mucilage for a precise 24 hours. At 1,800 meters, the crisp mountain air acts as a natural temperature control, allowing for a gentle, steady fermentation that builds complexity without the risk of over-fermenting.
3. ​The Mountain Wash: The fermented coffee is thoroughly washed with clean water to strip away the remaining fruit. This step acts as a reset button, stopping the fermentation dead in its tracks to guarantee a sparkling, pristine flavor profile.
4. ​The Slow Cure: Finally, the parchment begins a long, 20-day drying phase. This extended timeframe is a true test of patience; the family must constantly turn the beans to ensure the moisture drops evenly. This slow, deliberate cure locks in the coffee's vibrant flavors and ensures rock-solid stability for export.