Estrella Divina Organic

Apricot, Juicy, Lime, Red Apple, Roasted Hazelnut
Supply Level:
Farm
Variety:
Processing:
Fully Washed
SCAA Score:
85.25
Active Moisture:
0.56
Green Bean Moisture:
10.2
Density:
71.8
Availability:
Available
Warehouse:
Sydney
Inventory:
12
Kilograms:
828
Packing Type:
69KG GPB
Hermatic Liner:
Yes

Orgin Information

Elevation Ave: 1900
Farm Name: Estrella Divina Organic

Farm Type: 3. Cooperative

Village: Estrella Divina
Area: San Ignacio,
District: La Coipa
Finished drying: Aug / Sept
Drying Time: 12 – 20 days
Fermentation Times: 13 – 18 hours
Varieties: CATURRA / BOURBON / PACHE
Altitude: 1600 – 1900 M
Processing: Fermented outdoors and sun dried

Estrella Divina is located 72 kilometres away from San Ignacio, a small village covered in an infinite vastness of greens and mountains that seem to open up their way to the Amazon. Even when the region has been historically hidden for many years, its people are kind and have survived over the years working on amazingly fertile land. In their DNA lies the fierceness that characterized the Pakamuros tribe, who inhabit this territory during the colony and are known for the resistance they imposed over the Spanish Crown. Some sugar cane, passion fruit and coffee, benefit from these soils and constitute the principal income of the local families. At least 60 of these families are completely focused on coffee cultivation and work constantly to keep La Coipa and San Ignacio as one of the outstanding areas in this craft. Their fincas range from 2 to 2 and half hectares in extension and sit at 1,600 to 1,900 masl, overlooking one of the most beautiful landscapes in the country.

Most of the people are immigrants from the Andes in Piura (Huancabamba and Ayabaca). The Origin Lab field team identified producers across Estrella Divina in La Coipa, who brought their parchment to their warehouse in Jaen, where it was weighed, and a sample taken from each bag. After they find a lot of quality and potential they’ll start visiting the area and often discover farms with amazing microclimates and single varietal fields. This shift in approach to sourcing allows long term relationships directly with farmers, improving coffee quality and increasing producer household income through access to quality premiums.

This wonderful coffee is sourced via the amazing team at Origin Coffee Lab in Cajamarca, Perú. At the core of OCL ethos is their Solidario program. The program provides a holistic developmental model that empowers farmers. They deliver both economic and agricultural modelling to each producer in order to provide a springboard for success. These curriculums are designed to encourage cup quality while also making coffee farming a consistently profitable practice for future generations.

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