Peru La Osa


Tea-rose, strawberry, and pomegranate provide lift for a winey, passionfruit punch over caramel bass note.

About Peru La Osa

Bean Type: Bourbon, Catimor, Caturra, Mundo Novo, Pache, Typica

Processing Method: Anaerobic Honey

Altitude: 1600-1700m


Origin: El Chaupe, Peru

This coffee is named after the same spectacled bear which frequents the area called El Chaupe. It helps pollinate plants by carrying the pollen in its thick hair, as well as opening spaces in the tree canopy which allows light for germination and growth of species in the lower forest.

The cooperative was founded in 1969 and has 330 partners in 14 communities, where women growers are supported within the cooperative by a number of initiatives. Unusually for Peru they have their own wet mill facility in San Ignacio, which provided the space and facilities for the experiment to be carried out.

This year, the coffee comes from 4 women growers as opposed to just two the first year. Fredesvinda Granda has contributed again, and is joined by Maria Edita Cordova, Maria Emita Garcia, and Felipa Medina.

Selective handpicking is performed and floaters skimmed from a basket of water. The cherries are then depulped without water, before undergoing an anaerobic fermentation stage for 18 hours. Coffee is then taken to solar tunnels and dried on raised beds for 24 days. Each potential contributor then has their coffee cupped before blending the lot for consistency, and bagging.