Peru – La Naranja Organic

Peru – La Naranja Organic

Region – Cajamarca

Altitude –  1800 – 1850 masl

Varietal – Red Caturra, Typica, Pache & Bourbon

Type – Fully Washed

Through extensive cupping, Esbin’s farms, La Hondura & El Mango and Maria’s farm, Trapiche, have been singled out as some of the top lots from the region this year.
Maria, one of the producers of this lot, was born in Naranja and has lived there her whole life. Now aged 53, Maria has 8 children, 4 of whom still live with her. Maria firs purchased her farm Trapiche 6 years ago. Totalling 2 hectares in size, Maria grows a mix of Bourbon, Typica and Pache.


Soil analysis is regularly conducted with fertiliser applied in February, June after the harvest in October. For Fertiliser, both Esbin and Maria use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser.
Harvest in La Naranja spans from June to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed in a wet fermentation tank for anywhere between 30-36 hours; depending on the climate. The coffee is then washed three times to remove all remaining mucilage, drain any excess water, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 10-15 days, depending on the level of rain.