Peru El Cipres


Learn More about El Cipres

Origin: Peru

Peru is a country with a turbulent history of coffee production. Crops were first introduced in the mid to late 1700’s, however commercial export did not begin until the much later. Peruvian coffee production expanded rapidly in the 1900’s due to an influx of European influence, as well as, decreased production in other areas of the world.

In the early 20th century the British government took control of more than five million acres of land in central Peru, as the result of a defaulted loan. Much of the land was converted into large coffee estates that employed many Peruvians living in rural areas.

The land was later purchased back, and in other ways redistributed, throughout the later half of the 1900’s. This process broke up the large coffee estates, providing more independence and opportunities for native farmers. Unfortunately the redistribution also limited market access and commercial resources.

These issues were compounded due to a lack of infrastructure present within Peru, as well as, the political unrest brought on by the communist group The Shining Path. The group’s guerilla activities destroyed a tremendous amount of crops and drove farmers from their land.

The coffee industry had to be restarted from almost nothing in the 1990’s. Fortunately, the rise of Producing Cooperatives has allowed farmers (even those in rural/remote areas) to expedite and improve their post-harvest processing; improving the reputation of Peruvian coffees in the specialty marketplace.

Farm & Altitude

The lot comes to us from El Cipres, a relatively large farm located in the region of Cajamarca, that is owned and operated by experienced producer Mario Jesús. The farm sits at a staggering altitude of roughly 2250m, making this one of the highest altitude lots we’ve ever roasted.

High altitude areas create microclimates that are relatively dry and cool, slowing the maturation process of trees and allowing for prolonged bean development. The extended growing process helps to produce hard beans with a highly concentrated sugars, further adding sweetness and nuanced flavor notes to brewed coffee.

South American coffees grown above 2000m tend to offer complex tasting notes, such as floral, berry, and spice flavors, with a remarkable degree of flavor clarity.

Brew El Cipres

This coffee was produced in an extremely high altitude environment, which has lead to a lot with intriguing aromatic qualities and nuanced tasting notes.

Pour over brewing will present a delightfully well balanced coffee with a full, cream-like, mouthfeel. Expect a cup with floral aromatics and the brightness of black currant, cooling to offer date-like sweetness, and a complex finish with the warming qualities of baking spices.

Check out our Pour Over Brew Guides

The AeroPress will yield a similar cup, pairing the flavors of black currant and baking spices, with perhaps even more sweetness, and heightened floral attributes.

Check out our Aeropress Brew Guides