Cajamarca is one of Peru’s top exporters of high-scoring, organic-certified coffee—something green buyers know well. There are hardly any large estate farms (the opposite of Brazil, for example), and almost all producers are smallholders with 2-3 hectares of land. Kevin is one of them.
In El Mango, he grows a mix of varietals and this lot features specifically Catimor, Bourbon, and Castillo. These have grown at 1480 metres above sea level, which is not very high compared to the average in the area, but high enough to harvest healthy cherries packed with flavour.
A meticulous washed fermentation process gives what we appreciate the most in our daily cup of coffee: clarity of flavour, clean sweetness and balanced acidity. Plum and raisin sweetness abound, balanced with a more-ish shortbread texture.
“El Mango is located in La Laguna, district of San José del Alto, province of Jaén, Cajamarca (Peru). The farm is called like so because it has a mango tree that has existed for many years—it was planted by my parents—around which I played with my brothers. Also, I admit that mango is one of my favourite fruits.
The farm is our family’s livelihood, and it represents the hard work and passion for growing coffee that my parents instilled in me. I am very grateful for it.
My plans are to plant high-quality varieties that are resistant to pests and diseases, also improving some of the processes in the long term.”
