Peru - Jamie Vasquez Rojas - Washed - Espresso
We have been massive fans of Peruvian coffee for a while now. It's a massively underrated and often missed origin, overshadowed by the likes of Colombia & Co.
Peru is a brilliant coffee producing country, with near perfect conditions for growing, through a combination of varied altitudes and rich fertile soils.
We bought our first Peruvian around 4 years ago from the Aprysa Collective, which was a regional lot from a women's coop of smallholder farms. It was an amazing example of how good a small regional lot could be, and excelled far beyond it's suggested price point.
Four years on and we have since bought a number of Peruvian coffees, having explored various regions and the expanse of profiles that this amazing country is capable of. This latest coffee from Jamie Vasquez Rojas is arguably one of the best.
Why this coffee?
We were on the hunt for a single origin Peru that had an intense but clean profile with a tart finish. Partially cause we love coffees like that!, plus we wanted it to work within one of our blends for a seasonal block. Jamie Vasquez Rojas ticked all those boxes, plus it offered the benefit of being a true single estate lot with full traceability.
About the Region / Farm / Producers:
Jaime Vasquez Rojas is the owner of one hectare of land in the el Condor village in Huabal district. The farm is planted entirely with Caturra and sits at an altitude of 1950masl. Jaime is a second-generation coffee producer and inherited his land from his father who owns around 7 hectares of land, most of which is pasture land.
Jaime’s brother and sister also inherited land from their farther and have since converted it to coffee production. The three siblings share resources and manage the farms together as one, using the same picking team to ensure that they pick well. Despite most producers in the area switching to catimor variety, Jaime has maintained his caturra as he hasn’t had many problems with coffee leaf rust, due to the high altitude.
Jaime manages the farm without any chemical fertiliser, herbicides and pesticides applications and plans to improve his production and quality by making some organic fertiliser to improve the soil quality. After picking Jaime ferments his coffee for 30 to 40 hours before washing it and placing it to dry on tarpaulin mats. Drying in this area takes around 7 to 10 days, depending on the weather conditions.
Huabal is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality. Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100masl, but most of the producers we work with are above 1800masl.
Many producers in Huabal had been regenerating their farms with catimores, which had been promoted by the government and multinational buyers, and in some altitude ranges have given great results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and produce much better quality coffee.
Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.
- Location: El Condor, Huabal, Cajamarca
- Varietal: Caturra
- Process: Washed
- Elevation: 1950 masl
- Weight: 250g / 1KG
- Roast: Espresso