Peru Finca Naranjitos
Honeycrisp apple, all-spice, brown sugar
Alto Mayo protected forest spans the border between the San Martin and Amazonas departments of Northern Peru. It is home to a large cross-section of native Peruvian wildlife and some of the county’s last undiscovered coffee. We were initially introduced to the area as part of the Alto Mayo Conservation Initiative funded by Conservation International in an attempt to save the native coffee production. COOPBAM, established in 2014, stands for Cooperativa de Servicios Múltiples Bosque del Alto Mayo. The Alto Mayo Conservation Initiative helped to create the cooperative. Today, COOPBAM has over 203 members. This cooperative focuses of battling deforestation and protection of this native forest. The project targets coffee producers in the protected area to raise awareness and help them move towards a more environmentally sustainable future. Creating an organic and fairtrade certified coop has allowed for new job opportunities, not only in coffee but in deforestation programs. They have helped improve access to education and healthcare. Within the coop, there are four committees who are dedicated to women’s rights.
In Bongará, the harvest season begins in July and ends in October. The bio-diverse clay textured soil on these farms bear fruit of both Caturra and Typica coffee trees. The soil is replenished with Bokashi style fertilizer and prepared with food waste, coffee pulp, sugarcane stalks, and guano from the islands. The average age of the trees is 5-years old, with the oldest being 8. After depulping, the COOPBAM members transfer coffee cherry into wooden basins to ferment for 18-22 hours. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure with transparent sheeting for 12-22 days. Their meticulous attention to detail results in a rich and sweet coffee.