As we start exploring more of Peru, we begin uncovering gems in smaller producers like Idelo Ulises Neyra and his 2.5 hectare farm El Lechero. This coffee was sourced by Nordic Approach and their exporting part Origin Coffee Lab. They developed a quality program for producers in micro-regions such as La Coipa, Colosay & San Ignacio. These farms are typically family-run with their own micro mill and drying facilities.
Ulises grows 80% Caturra and 20% Catuai varieties at his farm. The coffees are typically mixed at harvest and goes through a dry fermentation for 24 hours after depulping. Ulises utilises parabolic dryers (similar to a greenhouse) as well as shade nets for a more controlled drying. We’ve seen the results across various origins and varietals where a controlled drying process helps to achieve a more stable and consistent result, which increases the consistency in roasting.
This program was developed to identify the high quality micro-lots or communal blends in the selected areas. Origin Coffee Lab supports the producers with quality protocols, traceability programs and most importantly premiums. These incentives are crucial to raise awareness of the attention to quality and for farmers to reinvest in their farms.
This coffee is incredibly elegant, with soft fruit characters & underlying florals. We intended to slow the roast down to accentuate the mouthfeel rather than highlighting the acidity & this resulted in a ripe/dried apricot acidity that melds seamlessly into the mid palate. El Lechero has given us a lot of excitement for the potential of Peruvian coffees in the coming years!