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Single Origin

Wilmer Barrientos - Peru

Ocumal, Luya, Peru

Farm Name: Limon
Altitude: 1,800 - 1,900 MASL
Variety: Catuai, Pache
Fermentation: 14-24 hours dry
Drying: 8 days on raised beds under cover
Process: Washed
Whole Bean Coffee
Wilmer Barrientos - Peru

Tasting Notes

Red Apple, Honeydew, Kiwi





Cooperativa Agraria Cafetalera Ocumal

High up in the Luya district of Amazonas, a densely forested region growing some truly exceptional coffee, Ocumal cooperative (Cooperativa Agraria Cafetalera Ocumal) is home to 150 members as of 2019. Founded in 2016 and run by current president Faimer Villar Muñoz and general manager Pepe Luis Huaman Reynoso, Ocumal started with the goal of working organizationally to improve quality and access financially sustainable markets to help the community thrive. The cooperative offers dynamic support to its partners, including training and technical assistance in the production of organic coffees, training in harvest and post-harvest best practices, training in Fair Trade criteria, management of production projects, collection, and even marketing services. Until 2014, the predominant varieties cultivated in the area were Typica and Caturra. After that, farmers began to plant more rust-resistant varieties like Catimor, Bourbón, Villa Sarchi, Catuai, and Castillo, among others. Some of the biggest challenges they’ve faced this season are lack of labor and difficulty drying in the highlands (over 1800 masl). Excess precipitation in Luya in May and June made both very difficult, but Ocumal is resilient and we expect to see great things from them in years to come.