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El Laurel

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Producer: El Limon Cooperative Santuario
Varieties: Caturra, Bourbon, Typica
Region: San Ignacio
Elevation: 1740 meters
Process: Washed
Drying: 6-12 days on raised beds under parabolic cover, roof top or concrete patio
Tasting Notes: Plum, Honey, Cinnamon 

Felipe Marin Mirez has been producing coffee for 7 years in the community of La Palma. Similar to other producers, Felipe has been involved in coffee production and land stewardship his entire life. Families and day laborers come together to make harvesting possible, along with support from the cooperative bringing coffee to the market. Felipe is focused on progressively raising the quality of his cup, and aims to produce an award winning coffee. Felipe grows Caturra, Bourbon, and Typica varieties on a portion of his 1.25 hectare farm.

Since 2017, we’ve been consistently inspired by Santuario’s commitment to honesty and transparency, their dedication to education and growth, and their devotion to quality as a way to add real value to people’s lives. Led by president Gonzalo Guevara and Ismael Alarcon, Santuario has grown rapidly in the two years since its founding, currently supporting an active membership of 360 smallholder producers and producer groups. Working with a mission to help smallholder producers get the best possible prices for coffee through quality improvement, Santuario also offers technical field assistance, sending individuals with agricultural experience and training to offer advice on soil fertility, cultivation techniques, harvesting, and post-harvest practices in order to improve quality. Uniting smallholder producers from Northern Peru’s ecologically diverse Cajamarca region, Santuario’s long-term goals include helping farmers renovate their farms with the best tasting and most resilient coffee varieties, controlling pests and soil fertility through organic means, helping farmers navigate the effects of climate change, and helping scale improved drying practices as the coop grows.

In addition to helping farmers access the specialty market, Santuario’s focus on long-term sustainability offers a path to long-term profitability for smallholders. With high elevations, diverse microclimates, high-quality soil, and varieties of Yellow Caturra, Yellow Bourbon, Bourbon, Typica, Pache, and Catimor, coffees from Santuario offer notes of red fruit like apple and plum, deep honeyed sweetness, and baking spice. In only two years, they’ve helped not only to improve quality, but to build community around coffee. We’re excited about the coffees we’ve bought from them this year and even more excited to see what the future has in store.