About This Coffee

Kovachii is a new premium coffee intended to capture the quintessential flavour profile of Northern Peru. It has been grown at an altitude of 1200m - 2200m and washed. The varietals of this coffee are Bourbon, Catuai, Caturra and Typica, which are organic beans. Sustainably sourced from smallholder farmers in the region of Cajamarca, quality control means Kovachii delivers a sweet, consistent and refined cup which you can depend on each season.

Tasting Notes

Green apple, lime and milk chocolate.

Growing Coffee in Peru

Cajamarca is a large region in the north of Peru, including Jaén, San Ignacio, Cutervo, Santo Domingo and Hualgayoc. The warehouse in the city of Jaén is surrounded by high altitude areas with a huge amount of good coffee, and an even greater amount of potential. The location of coffee within Peru can be a challenge for farmers and exporters alike, with much of the coffee grown up to 8 hours away from the nearest town where they might sell. This could be one of the influencing factors into why nearly all the coffee is home-processed and dried at farm-level, as it allows the farmer to retain more control over when to sell. If cherry, rather than parchment coffee, was being sold by the farmers they would have to sell on the day of harvest – regardless of the price that day, or their own personal need for finance at a particular time of the crop, for example if they had to purchase school equipment for their children.

But because of the geographical challenges within Peru this has meant coffee is often sold locally to a buyer in their community, transported a little closer and sold again, and this model repeated until it reaches its destination. This can be tricky as both traceability and quality can be lost on this journey, so growing micro-buying stations closer to these communities has identified coffees with huge potential. This benefits the farmers and communities in a number of ways, primarily that farmers receive a fair price for the coffee regardless of market conditions that day, and also it allows us to both learn from these communities, and improve their coffee quality.

The Process

Most of the coffee produced in Perú is processed by hand on the producer’s farm, and Kovachii is no different. Sourced from the North of Peru in the region of Cajamarca, cherries are harvested, de-pulped, processed and then dried either on patios, drying beds or on tarps.

Farmers from all over the region process and dry the coffee on their farms, then they bring the coffee to either the main warehouse in Jaén or local buying stations in their communities for evaluation. Samples are taken from each, the green is evaluated and the coffee is tasted – from here a price is agreed and the coffee is stored.