COFFEE TASTING FOR GALLITO, PERU

stone fruit, orange blossom water, brown sugar, candied, apple

COFFEE BACKGROUND FOR GALLITO, PERU

Coffees from Peru’s Cajamarca region (pronounced ka-ha-mark-ah) are always something we look forward to in ourlineup. The quality of Peruvian coffee has evolved tremendously in recent history through the development of mutually beneficial relationships between smallholder farmers and collaborators. We’ve been impressed by the coffee fromthe Gallito de las Rocas producer group over the past two years. This year, we committed to this coffee early in harvest because it has shown such consistency and quality.

Gallito de las Rocas is a small producer group located in a fairly remote area of Cajamarca. Exporter Origin Coffee Lab works directly with producer groups in Peru through their Solidario program (in English, Solidarity). OCL started Solidario to give producers access to training, financing, and feedback about coffee quality. These and other improvements garner better quality and higher prices going back to the producers.

This coffee is a washed process. Drying is a meticulous task which must be done carefully, due to the region’s unique climate. Cajamarca experiences near-constant rainfall from October through March, with a mix of warm air currents meeting with cool air descending from the mountains. Coffee is
dried underneath a shade and covered at night to help combat humidity and achieve a final moisture content of nine to eleven percent.

We hope you will enjoy the fruits of this collaboration between the farmers of Gallito de las Rocas and Origin Coffee Lab. Its sweetness is reminiscent of stone fruit and apples, with notes of brown sugar.