{"product_id":"peru-gilmer-cordova-finca-ecologica-huabal-gesha","title":"Peru-Gilmer Cordova - Finca Ecologica - Huabal - Gesha","description":"\u003cp\u003e\u003cstrong\u003eFarm: Ecológica\u003c\/strong\u003e\u003cbr\u003eGilmer Mejia operates the beautiful Finca Ecológica Agua Colorada, a farm his\u003cbr\u003efather, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare\u003cbr\u003eplot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure\u003cbr\u003eto pick all his coffees ripe and by hand, as they mature under the protection of wild\u003cbr\u003eshade trees. He uses compost and guano to fertilize his farm, and uses no\u003cbr\u003eherbicides. Gilmer is a young and innovative producer who is committed to and\u003cbr\u003epassionate about quality in every way, from the anagement of his farm to the final\u003cbr\u003etaste in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProgram: Microlot \u003c\/strong\u003e\u003cbr\u003eMicrolots from Peru are traceable to the farm level, and represent both the highest quality and the highest prices paid to the\u003cbr\u003eproducer. At times, these can be individual members of certified coops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: Washed \u003c\/strong\u003e\u003cbr\u003eThe vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders\u003cbr\u003emay also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same\u003cbr\u003eday they are harvested and given a 12–18-hour open-air fermentation before being washed clean of mucilage. (The\u003cbr\u003efermentation time may be longer in cooler areas at higher elevations.) Drying styles vary in Perú, and coffee may be dried on\u003cbr\u003epatios, raised beds, in parabolic dryers, or mechanically.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Gesha \u003c\/strong\u003e\u003cbr\u003eThere are two primary genetic strains of Gesha (1931; 1956) but both are derivative from Ethiopian landrace varieties collected\u003cbr\u003eby the British in the 1930s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Cajamarca \u003c\/strong\u003e\u003cbr\u003eCajamarca is a semi-dry, semi-cold, tropical region in the northeastern highlands of Peru with very fertile soil at high Andean\u003cbr\u003emountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing.\u003cbr\u003eIt is known as the main coffee-producing region of Peru, accounting for around 25% of national production. Smallholder\u003cbr\u003eproducers farm on 2-3 hectares of land, many of whom practice organic farming. Most farmers in the area work independently,\u003cbr\u003ebut the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Peru \u003c\/strong\u003e\u003cbr\u003eThough coffee arrived in Peru relatively early—in the middle of the 1700s—it wasn’t cultivated for commercial export until\u003cbr\u003enearly the 20th century as demand from Europe rose due to a significant decrease in coffee production in Indonesia. British\u003cbr\u003epresence and influence in the country helped increase and drive exports. In the early 1900s, the British government took\u003cbr\u003eownership of roughly 2 million hectares of land from the Peruvian government as payment on a defaulted loan, and much of\u003cbr\u003ethat land became British-owned coffee plantations.As in many Central and South American countries, the large Europeanowned\u003cbr\u003elandholdings were sold or redistributed throughout the 20th century. Farms became smaller and more fragmented,\u003cbr\u003eoffering independence to farmers but also limiting their access to resources and a larger commercial market. Unlike many\u003cbr\u003eother countries whose coffee economy is dominated by smallholders, Peru lacks the organization or infrastructure to provide\u003cbr\u003eeconomic or technical support to farmers—a hole that outside organizations and certifications have sought to fill. The country\u003cbr\u003ehas a remarkable number of certified-organic coffees, as well as Fair Trade, Rainforest Alliance, and UTZ-certified coffees.\u003cbr\u003eAround 30 percent of the country’s smallholders are members of democratic co-ops, which has increased the visibility of\u003cbr\u003ecoffees from the area but has done little to bring incredibly high-quality lots into the spotlight.As of the 2010s, Peru is one of\u003cbr\u003ethe top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee\u003cbr\u003efarms and the incredibly small size of the average farm have prevented much of the single-farm differentiation that has\u003cbr\u003eallowed for microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this\u003cbr\u003eis changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the\u003cbr\u003eobstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of\u003cbr\u003eadvancements.\u003c\/p\u003e","brand":"R Ki Coffee Lab","offers":[{"title":"200g","offer_id":47844459806878,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0433\/5252\/2910\/files\/Peru_Ecologica_GW.jpg?v=1782509956","url":"https:\/\/www.rkicoffeelab.com\/es\/products\/peru-gilmer-cordova-finca-ecologica-huabal-gesha","provider":"R Ki Coffee Lab ","version":"1.0","type":"link"}