|Farmer||Almancio Vega Viton|
|Aroma||Lively and bold|
|Flavour||Sweet cherries with a hint of hazelnut and chocolate|
|Body||Round to rich|
As part of the Peru 121 Project, this coffee comes certified Organic and Fairtrade as standard and is shade grown and fully washed in the artisanal way. Most of the coffee cherries are picked in August, when they are at their optimum level of maturation and sweetness.
The cherries are processed at the farm using a traditional method of fermentation tanks and eco pulpers. Typically, the cherries are picked in the morning and processed (de-pulped and washed) the same day, usually in the late afternoon. This is to avoid any deterioration of the quality of the coffee beans.
The wet parchment is dried on raised beds until the right moisture is achieved to be transported to the Sol & Cafe collection point in the city of Jaen. Here there is a classification carried out according to quality of the parchment delivered to Sol & Cafe. This is where Sol & Cafe runs a system of rewarding farmers that deliver the highest quality, as is the case with this particular lot. Sol & Cafe will take care of the final stages of milling, grading and packing in Piura, before it is fully approved for export. With the use of native fruit trees such as: Huabas, Alicaro, Eritrina, Figs, Leucaenas, and citric fruit trees, Mangos, Zapotes, Pico Pico, among others.
Meet Almancio Vega Viton, a father of four and his main occupation is a coffee producer. He is 50 years old and is married to Marilnes. His aim is both improve the quantity and quality of his coffee this. His farm is called El Romerrillo and is situated in the Jaen district.
This small hold farmer is a Member of Sol & Café since March 2008. Sol & Cafe is an organisation of small holders who voluntarily set up to help support their farmers with practical support to get the very best of their crop yield.
Our wonderful importers DR Wakefield implemented the 1-2-1 project with the aim of matching individual farmers to roasters like us. It is now in it's third year and we are proud to have supported it so far. The project started with Honduras, and was as it was such a success, it was rolled out to Peru. Project 121 is based on two stages, with the farmers and roasters getting to know each other through their shared passion for good coffee.
At Stage 1, the farmer will produce a micro lot that will be graded and prepared to meet a SCAA premium grade of at least 84 points, with the roaster given exclusivity on this coffee for a season. This way the farmer, who strives to produce better coffee to his livelihood, will be given a chance to put a face to the beans he/she produces and hence every cup that is made. The roaster is then confident they are supporting the small holder and given fully traceable great coffee.
At Stage 2, the roaster will be given the opportunity to enter in to a long term agreement with the coffee farmer and a price agreed before the start of the next season. Coffee is a natural product and so, susceptible to unpredictability of weather conditions.