Perú Santo Becerra
Nestled in the small village of El Horcon Alto lies an incredible farm known as La Peña. Owned and farmed by Santo Becerra, La Peña grows incredibly old beautiful coffee varieties such as Typica, Bourbon, and Caturra. Sugar caramelization is the key to this coffee. It’s incredibly dense and can take a lot of heat in the roaster. Look for decadent flavors of pear, honey, cacao, and orange pekoe tea.
Coffee arrived sometime in Perú around the 1700’s. According to historical journals, coffee was mainly produced for local consumption. It wasn’t until the 1900s that it started exporting to generate revenue. There, farming is mostly done by small hold farmers in the area who work with cooperatives or by selling at markets in the cities. About 60% of the coffee production is Arabica. Recently, organic farming through massive consolidated cooperatives has taken the helm at coffee producing. Unfortunately, this has caused some larger roasters to view Perú's coffee as an inexpensive blending option for organic espresso. This creates a large buying power structure that can force small producers to join a coop or get lost in the shuffle. It can cut out premiums for quality and creates an almost absolute market for quantity. However, this trend has some good aspects as well. Organic farming in itself is a plus and helps create a higher floor for the price of coffee. There are quite a few producers still pushing the envelope on high-quality micro-lots. We personally don’t have relationships in Perú and have used boutique importers that specialize in Peruvian coffees. Our friends at Red Fox have been consistently finding great micro-lots from the area for the last few years, and we were extremely excited to pull the trigger on this lot from Santo Becerra.
- Roast: medium
- Acidity: juicy
- Body: creamy
- Taste Notes: pear, honey, cacao, orange pekoe tea
- Process: washed
- Origin: Finca La Peña, Perú
- Varietal: Caturra, Bourbon, Typical, Pache
- Altitude: 1,920 masl