Peru (PL) – La Colmena by Jorge Diaz Campos

120,00 kr

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Bønnetype: Caturra, Bourbon
Prosess: Vasket
Dyrket: 1900 MOH
Cupping score: 87,5

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Peru – La Colmena by Jorge Diaz Campos

Offered by Nordic Approach
Lot #: PE-2020-058

Jorge Diaz Campos is a farmer and a member of the Norcafe Cooperative in Cajamarca, a group we met a year ago, and started to work with this year. Jorge is part of the micro-lot program of the cooperative, and when we got that coffee on the cupping table it was no doubt he made it. His farm, La Colmena, has three hectares planted with coffee and sits above 1900 masl in Lonya Grande, mainly growing Caturra and Bourbon. This was a 20 bag lot, and the annual production at the farm is about 60 bags. The coffee is depulped, wet fermented for 24-36 hours, then dried on pallets with a tarp that works as the patio and/or in a solar tent/parabolic dryer.

Through the cooperative program the producers also receive a significant quality premium for the coffee delivered when the quality is up to standard.

The Norcafe Cooperative has a lot of young farmer members. Even the staff of the cooperative is really young, something we see as a very positive sign for the industry. The cooperative’s mission is to “provide marketing services to families of small producers, involving young people committed to generating value within the supply chain.” Their vision is “to be an organisation with values, providing opportunities for social-economic-environmental development in the communities.”


Vekt 250 g

Origin: La Colmena by Jorge Diaz Campos

La Colmena

Farm: La Colmena by Jorge Diaz Campos
Organization: Norcafe Cooperative
Area/Province: Amazonas
District: Lonya Grande
Caserio (Village): Huamboya
Altitude: 1900 Masl
Harvested/finished drying: September/October
Drying times: 10-20 days
Fermentation time: 24 – 36 hours
Varieties: Caturra, Bourbon

The Díaz Campos family grows specialty coffees in the highlands of the Lonya Grande District, close to the village Huamboya. It’s a lush forest area with pure and clean natural water sources used for the processing. The family are originally migrants from the Peruvian highlands, and they are dedicated to coffee growing, livestock and beekeeping. Jorge Díaz, the third son of the family, worked for the Norcafé Cooperative in 2017 and 2018, and at present he applies his knowledge to perfect the qualities of his farm and coffees.

The family plans to plant an additional two hectares of coffee for production of specialty, and plans to carry out natural process experiments for the 2021/2022 harvest.

This is how Jorge explains their traditional processing protocol: “Selective harvest, pulping on the same day of harvest, average fermentation of 24-36 hours, washed with clean water, dried on pallets or solar tents.”

The Norcafe Project

Norcafe says:

“The main objective of NORCAFE is to work with small producers to promote continuous quality improvement. NORCAFE has more than 400 producers of different origins and in particular with a large number of young families who have inherited their passion for coffee from their parents and who have decided to cultivate traditional varieties such as caturra, typica, bourbon, paches, catuí, and apply selective harvesting methods, overflowing, pulping that in many cases is pulped the same day of harvest or some methods of fermentation in cherry and pulped the next day, the average fermentation has increased especially in the areas with higher altitude and drying slow allows to obtain exceptional coffees.”


“Our mission not only helps with market access, but we also focus our actions on improving pre-harvest processes such as weeding, selective pruning, pest and disease control, fertilizers, planting of living barriers and water care, with practices friendly to the environment. Our commitment and responsibility is social, economic and environmental, so we are complying with the standards established by Fair Trade and other organic and sustainable regulations.”

Norcafe is also fully price transparent about the payment to the producers.

Our sourcing program

The coffees are either micro-lots or communal or cooperative producer blends. The farms are normally between 1-3 hectares and are family run. They harvest, pulp, ferment and dry the coffees at the farms. If the producers are part of a premium program, like ours, they will more likely invest in their production and sit on enough parchment to create potential micro-lots or improved community blends.

So far most of our coffees are coming from small caserios (villages) in from smaller villages in the north. These are all places that we have identified with great potential through selective cupping. We also know that our cooperative and exporting partners are investing in the producer relations there, offering support on quality protocols, traceability programs and premiums.

The concept for us is the same across the communities where we source. We select micro-lots of the coffees that are high performing at lot sizes between 10 – 20 bags. And we try to buy producer blends from the same areas as much as we can. The program is based on good premiums paid to the producers across all our coffees. To invest in the communities is crucial to get a consistent supply and to give the farmers incentives to invest.

In general

  • Average farm size: Less than 2 hectares
  • Harvesting season: May – October
  • Process: Almost only washed processed at the farms in tiny micro mills
  • Fermentation: Mainly dry fermented in small wood or concrete tanks. Some are doing wet fermentation.
  • Drying: On plastic on the ground, rooftops, parabolic dryers etc. A few are using tables/african beds.
  • Altitudes: Mainly 1600 – 2000 masl
  • Varieties: Bourbon, Typica, Caturra, Catuai, Pache, Costa Rica, Catimor. Recently good amounts of Geisha planted
  • They measure picking in “Lata” (buckets) 1 lata is 13,5 kg cherry
  • 20 lata is 1 quintal of greens (46 kg) but is counted in parchment quintal, meaning enough parchment to produce 46kg of greens after milling, in this case 55.2 kg of parchment
  • They measure in hectares, but also use the name cuadra or manzanas.
  • Normal yield on average farms is about 15-18 quintales of greens per hectare. The really well managed farms can easily double the volumes per hectare.

What you need to know about the price data

Farmer delivers: Parchment

Unit of Measurement: Quintal (55.2kg of parchment)

Currency: Sol (PEN)

Average cost of production: 320 – 400 PEN/quintal*

If the coffee meets our quality standards on humidity and has a minimum score of 85, we pay a base price of 500-600 PEN per quintal. The price depends on the program and commitment of the producer.

If the coffee cups above 87, and there is sufficient volume for a micro-lot, we pay an additional 100-150 PEN per quintal after the coffee has been contracted and exported.

*Source: Origin Coffee Lab, Eleva Finca, Norcafe



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