High altitudes, ideal climates, and nutrient-rich soil in the Amazonas region of Peru allow for the production of high-quality and organic coffee. Through extensive cupping, Israel Carranza’s farm has been singled out as one of the top lots from the Amazonas region this year by our exporting partners in Peru, Alpes Andinos.
Roasted to medium-dark with distinctive full-bodied dark chocolate notes, makes gutsy milk drinks, and hefty espresso.
Producer: Israel Carranza - Alpes Andinos
Varietal: Bourbon, Castillo
Soil analysis is regularly conducted with organic fertiliser applied in March and after the harvest in September. For Fertiliser, producers in this region use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser.
Harvest in Gracias a Dios spans from June to September. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. At La Fortuna, harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Israel then ferments the cherries in tanks for 48 hours on site. This allows for the careful breakdown of the external fruit. Next, the coffee is drained and spread out evenly to dry for 20 to 25 days, or until the ideal moisture content is reached.
Altitude: 1,800 masl
Process: Natural and dried on raised beds
Country: Peru
Region: Gracias a Dios, Amazonas
Tasting Notes: Dark Chocolate, Caramel, Hazelnut
B R E W G U I D E
Best Used: 12-21 days post roast
Dose: 18g
Yield: 40g (double shot)
Extraction Time: 26-28secs
Brew Temperature: 93°C
Milk Weight: 150-155g
Farm Information
At 1,800 meters above sea level, La Fortuna reaps in the benefit of slow maturation of coffee cherries – helping to improve the quality of coffee in a natural way. Producers in the region work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoca’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry.
Soil analysis is regularly conducted with organic fertiliser applied in March and after the harvest in September. For Fertiliser, producers in this region use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser.
Harvest in Gracias a Dios spans from June to September. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. At La Fortuna, harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Israel then ferments the cherries in tanks for 48 hours on site. This allows for the careful breakdown of the external fruit. Next, the coffee is drained and spread out evenly to dry for 20 to 25 days, or until the ideal moisture content is reached.
The beans are then stored in polypropylene bags to preserve their quality and avoid any contamination during storage or transport to the association's warehouse in Jaen, about a three-hour journey for Israel. Once delivered to the warehouse, coffees are analysed for quality, before being prepped for export.