Miriam Pérez is a third generation coffee farmer who has been producing coffee for over 20 years. She is a local leader in the Marcala community and within the COMSA organization. Miriam has become an outspoken advocate of gender equality and fair trade in the coffee industry."Today, I remain an organic coffee producer. Our vision is to have coffee production be the inheritance of our four children, and to instill on them the same vision and values of cultivating coffee in harmony with nature."
A light roast coffee with sweetness of strawberry & milk chocolate, and a hint of pipe tobacco.
This cooperative is one of the oldest co-ops in the region - founded in 1969, and named after an indigenous hero who led a revolt against the Spaniards. “Prior to 1990, nearly 100% of Sierra Piurana coffee was natural process” says Norandino manager Santiago Paz. “This Canchaque coffee was famous world-wide for its special flavor profile.” It’s characterized by its consistently sweet blend of tropical fruit and caramel flavours, full body and bitter cocoa finish.
This medium roast is a very nice silky, sweet and clean coffee with a full body. Enjoy delicious flavours of guava & dark chocolate.
Only red cherries make it to the depulping and overnight fermentation process - an uncommon practice in Sumatra! Every step in the process is controlled by the farmers to ensure the highest quality green coffee.After the fermentation, the parchment is rinsed, the mucilage is removed, and it’s soaked for an additional twelve hours - this increases the complexity of the coffee. To prevent the hard sun, drying happens in the shade for the first 12 hours, and is then closely monitored throughout the drying process to reach the perfect moisture content of the final green product.