El Laurel
PERU
El Laurel is a wet-processed single farm micro-lot, produced by Lastenia Cubas. She runs a 3-hectares farm lying at an elevation of 1930 metres above sea level, near the town of Jaen in the region of Cajamarca. Lastenia grows Typica and Catimor varietals and processes her coffee on spot. The work of our producer is backed by the local partner of our importer, an organization called Origin Coffee Lab.
Peru has all the potential for producing high-quality specialty coffee, but in most cases, cooperatives still produce low-priced, bulk lots with no traceability, giving no chance to an outstanding small lot to shine through. The aim of our importer is to find smaller producer groups where selective processing and traceability can be solved, either to a single farmer or a smaller group. The wet process at El Laurel starts with 20 hours of dry fermentation, followed by washing and rinsing, and then sun-drying on tarp-covered patios. Drying takes about 10-20 days on average depending on the weather conditions.