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Single Origin

La Palta - Peru

San Ignacio, Peru

District: Coipa
Farm: La Palta
Cooperative: Santuario
Altitude: 1,971 MASL
Variety: Caturra & Bourbon
Process: Washed
Fermentation: 12-25 hours wet
Drying: 8-15 days on raised beds
Whole Bean Coffee
12oz.
La Palta - Peru

Tasting Notes

Papaya, Cream, Raw Sugar

Process

Washed

Region

Producer

Percy Rojas Torres

Santuario’s (the Cooperative) commitment to honesty and transparency, their dedication to education and growth, and their devotion to quality is a big way for them to add real value to people’s lives. Led by president Gonzalo Guevara and Ismael Alarcon, Santuario has grown rapidly in the two years since its founding, currently supporting an active membership of 360 smallholder producers and producer groups. Working with a mission to help smallholder producers get the best possible prices for coffee through quality improvement, Santuario also offers technical field assistance sending individuals with agricultural experience and training to offer advice on soil fertility, cultivation techniques, harvesting, and post-harvest practices in order to improve quality. Uniting smallholder producers, like Percy, from Northern Peru’s ecologically diverse Cajamarca region, Santuario’s long-term goals include helping farmers renovate their farms with the best-tasting and most resilient coffee varieties, controlling pests and soil fertility through organic means, helping farmers navigate the effects of climate change, and helping scale improved drying practices as the coop grows. In addition to helping farmers access the specialty market, Santuario’s focus on long-term sustainability offers a path to long-term profitability for smallholders.