El mirante specialty arabica coffee 200g

About the coffee:

At El Mirante, the Mendoza family considers the intergenerational transfer of knowledge to be a daily practice. Knowledge is passed down from older to younger members in the vineyard and the winery, and the next generation is already taking on responsibility for the

most important steps in cultivation and processing. By working side by side, they refine their work processes and help ensure that quality and care are maintained year after year.

Cultivation:

El Mirante is a small farm even by Peruvian standards, covering just 3 hectares. Due to the farm’s small size, the Mendoza family must employ rigorous cultivation methods to achieve optimal yields from their coffee-growing operations. The farm operates primarily according to the principles of organic farming, and the coffee is grown under native shade trees, thereby preserving biodiversity.

Coffee in Peru:

Peru is considered an extremely promising country for the production of high-quality coffees. The country is the world’s largest exporter of organic Arabica coffee. Thanks to the extremely high elevation and fertile soil, the country’s smallholders also produce some impressive specialty coffees. Although coffee arrived in Peru as early as the 1700s, very little coffee was exported until the late 1800s. Until then, most of Peru’s coffee production was consumed locally. When coffee leaf rust infected Indonesia in the late 1800s—which at the time played a central role in European coffee imports—Europeans began looking elsewhere to source the necessary quantities. Peru proved to be the perfect choice. Between the late 1800s and World War I, European interest groups invested significant resources in Peruvian coffee production. However, with the outbreak of the two world wars, England and other European powers were weakened and adopted a less colonialist stance. When British and other European landowners left the country, the government purchased their lands and redistributed them among the local population. The Peruvian government repurchased the 2 million hectares previously ceded to England and distributed the land to thousands of local farmers. Many of them later grew coffee on the land they received. Today, Peruvian coffee growers are overwhelmingly smallholders. Peruvian farmers generally process their coffee on their own farms. Most of the coffee is fully washed. The coffee cherries are typically hulled, fermented, and then dried in the sun, on raised beds, or in drying sheds. Drying greenhouses and parabolic beds are becoming increasingly common as producers increasingly turn to specialty markets. After drying, the coffee is sold to the cooperative in parchment. Producers who are not members of a cooperative usually sell their crop to a broker.