Chirinos 1000g

In stock
Chirinos 1000g
Roasting profile

Country: Peru

Region: Cajamarca

Farm: Cooperativa La Prosperidad de Chirinos

Varietal: Mixed Varietals

Altitude: 1200-1900 m

Process: Fully Washed

In our opinion: Dark Chocolate, Apple, Brown sugar


About this Coffee

Prosperidad de Chirinos was founded in 1968. Today, they have 817 members, a full quarter of whom are women. In total, the cooperative cultivates about 2,200 hectares in San Ignacio, Cajamarca. The high altitudes of the mountainous San Ignacio region provide ideal conditions for cultivating high-quality coffees.

The cooperative has an extensive array of programs and opportunities for farming members. In addition to agronomic support and financing, farmers can learn sensory evaluation and how to diversify their incomes through other agricultural projects such as beekeeping and farming avocadoes. They also offer quality awards for outstanding coffees each year. Managers and farmer-leaders are given additional training in management skills, financial literacy and good governance.

Over a quarter of Prosperidad de Chirinos’ members arewomen, who are typically underserved and under-represented in the coffee-producing sector. The cooperative aims to address this imbalance with a women’s committee that promotes empowerment for female members. Many members in the committee have taken on additional managerial positions.

There is also a youth committee that is focused on supporting and empowering young producers. A partnership with the National University of Jaén supports university education for 10 children of cooperative members each year.

Harvest & Post-Harvest


Farmers in Peru usually process their coffee on their own farms using the Fully washed method. Cherry is usually pulped, fermented and dried in the sun. Traditionally, smaller farmers would use tarps laid on the ground or under the roof of their homes. Increasingly, cooperatives are establishing centralized drying facilities – usually raised beds or drying sheds where members are encouraged to dry their parchment. Some farmers are beginning to adopt these practices on their own farms, and drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets.

After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative often have the opportunity to sell on to cooperatives, as well.

Roasting profile
Article No.
1 kg/pcs
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