Single Origin Spotlight: Peru Familia Mijahuanca Huaman

Welcome back to the single origin spotlight, where we learn about our coffees that come from specific regions from around the world, and dive into the farms, cooperatives, and regions that produce them. June’s coffee spotlight is from the South American country known for historic Machu Picchu, a stunning Pacific coastline, lengths of the Amazon rainforest, and diverse climate and wildlife. Let’s travel to Peru.

Nestled in the Andes Mountain Range and found amongst the oldest irrigation channels in the Americas is the region of Cajamarca, in northwest Peru. We have been lucky to offer a small and limited run of “Familia Mijahuanca Huaman”; an organic, fair-trade coffee harvested last May. This coffee was produced in San Ignacio, Cajamarca, where its remote coffee farms are tucked away in lush highlands.

Las Palmas, the 100-acre farm run by The Peña Family sits at 1400 meters above sea level just outside a wildlife sanctuary protecting the Oso Perdido National Forest. Juan and Cruz, the husband-and-wife team that run this farm along with their four children, frequently see their farm inhabited by curious wildlife, venturing from the sanctuary.

As many farmers do, the Pena family has invested into a cooperative to support their local community and improve coffee quality in the region. But "COOPAFSI", a cooperative working toward gender equality in coffee production, doesn’t stop there. At its inception in the 1960s, the Cooperative Agraria “Frontera San Ignacio” (COOPAFSI) has focused on empowering women coffee growers as they bought land and distributed it amongst men and women-producers alike. In 2016, they developed a committee of women who now work to distribute loans to women producers in the region, allowing them to renovate their farms and focus on improving the quality of their coffee lots.

This washed process coffee was dried on patios after it’s summer harvest and is a blend of four different varieties of the coffee plant known as Bourbon, Catimor, Caturra, and Mundo Novo. We get tasting notes of brown sugar, malt, and a lingering Meyer lemon, making for a balance of brightness and sweetness.

Our favorite way to brew this coffee during a Florida summer is an iced V60 pourover.

Here’s the recipe we’ve been loving lately –

  • Setup your V60 (or other hand pourover) on a carafe or glass cup.
  • Add and rinse your filter with hot water.
  • Add 160g of ice to the carafe and weigh out 23.5g of ground coffee to a medium drip setting.
  • Using a kettle, pour 60g of water onto the grinds and allow them to bubble and degas.
  • After about 45 seconds, add the rest of your water, pouring in concentric circles up to 200g. Swirl your coffee slurry, and let it drain.
  • Pour over fresh ice and enjoy!

If you find yourselves in our cafés during this heat wave, ask your Barista for an iced pourover of Peru to cool you off.

Stay caffeinated,
Lucky Goat Coffee