Peru La Vicuña

Highlights

“La Vicuña is not one farm. It is an alliance of eleven cooperatives spread across Amazonas and Cajamarca in northern Peru — roughly three thousand smallholder families pooling coffee through a mill the cooperatives own together. Through the ElevaFinca project they are working on farm renovation and agroforestry: the slow, unglamorous work of replanting and shade that decides what a region's coffee tastes like a decade from now. Traceability here is community-level rather than single-farm, and that is the point. Washed, fermented twenty-three hours, then dried on patios for eight days. Castillo, Caturra, Catuaí and Bourbon grown between 1,300 and 2,000 metres, cupping at 84 — sweet, balanced and full-bodied.”