Idea Transcript
Peru
MINCA CUP PROFILE A beautifully balanced cup, with a medium, caramel body; medium, cherry acidity; and notes of red apple, chocolate and graham cracker. ABOUT THIS COFFEE Every producer who contributed to this lot processed the beans — from de-pulping to solar drying — on his or her farm. They washed the beans, fermented them for 10 to 18 hours and then dried them on their patios with a mantada, a special textile, to prevent contamination. There are no central mills in this area. ABOUT THE NAME In the Qechua language, minca refers to a bond between producers. While they'll hire help for the harvest, during the year they depend on their neighbors, which significantly lowers their labor costs. Groups will travel from farm to farm, accomplishing what needs to be done before moving on to the next farm. This idea of caring for the whole — this social contract — is minca. Further, during the 1980s and early 90’s, Peru suffered tremendously due to terrorism, and Junin was possibly the most affected area in the country. The Shining Path (Sendero Luminoso) and the MRTA (Movimiento Revolucionario Tupac Amaru) were the strongest terrorist groups in the country. For more than a decade they massacred producers and prevented Junin and other regions from progressing. Almost every producer who contributed to this lot was a victim of this dark chapter in Peruvian history. Many lost their homes and farms, but they survived and fought to keep their lands. Minca is a sign of their unity and perseverance.
Region: Junin
Community: Chanchamayo and Satipo provinces
Altitude: 1,200–1,750 meters ASL
Varieties: Caturra, Bourbon, Typica, Pache, Catimor
Producers: 49 Average farm size: 3 hectares
Processing: Washed Harvest: July–September 2017
ABOUT THE REGION Located between the Andes Mountains and the rainforest, Satipo, a province in the region of Junin, is also known as the ceja de selva, or, “jungle entrance.” It’s a region rich in biodiversity and with very asymmetrical topography, which creates different types of airflows that help the coffee trees to flourish.
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Minca FROM OUR TEAM IN PERU
“The Leaf Rust (Roya) outbreak in 2013 devastated several hundred-thousand hectares, due to a) very poor agronomic management, b) adverse climate conditions and c) susceptible varieties. After this national emergency, many producers decided to plant only Catimor, which is resistant to Roya. Volcafe Way began just in time. The field team was able to evaluate the regional baseline and then work with producers on a profit-focused methodology that could help them restructure their businesses and improve their financial conditions."
Cherry, caramel, chocolate
FLAVOR
Medium, velvety
BODY AROMA
Cocoa
ACIDITY
Medium, cherry
1
7.75
FRAGRANCE/AROMA
2
7.75
FLAVOR
3
7.75
AFTERTASTE
4
7.50
ACIDITY
5
7.75
BODY
6
7.75
BALANCE
7
10.0
UNIFORMITY
8
10.0
CLEAN CUP
9
10.0
SWEETNESS
10
7.75
OVERALL
Moisture: 12.7% on offer sample
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MINCA Producer Name
Producer Name
Claudia Huasco Mallma
Laura Maximo Velasquez
Magdalena Alanya Ruiz De Espinoza
Marcelino Alanya Ames
Federico Poma De La Cruz
Lorenzo Tello Contreras
Maximo Ortiz Clemente
Wilson Roncal Mayta
Teofilo Julio Quispe Estrada
Constantino Tello Enriques
Esteban Cordova Ramos
Arturo Javier Pojo Aroste
Carlos Elias Gomez Shirorima
Edwin Raul Sedano Tapia
Gregorio Cordova Balvin
Roman Isac Chihuan Centeno
Jesus Ucharima Mendoza
Cristobal Rostaing Rojas
Sixto Justo Cardenas Coyjo
Pedro Leon Aliaga
Oswaldo Chamorro Rashuaman
Geronimo Teofila Limaco
Cirilo Rios Flores
Lizvet Marcos Espinoza
Nelson Bruceli Huaman Aquino
Ever Pacheco Caballero
Saul Oscar Gamboa Cristobal
Abran Vilchez Acuña
Ysaias Gamboa Cristobal
Maximo Velasquez Laura
Felix Jeri Cruz
Ruben Reynaldo Hinostroza Arteaga
Augusto Cesar Ramon Rojas
Raul Jhony Sedano Tapia
Nicolas Camayo Peña
Lenin Guardian Jara
Nancy Edith Huamanpura Limaco
Marisa Sara Huaman Aquino
Wilder Huber Ravelo Espinal
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