PERU El CEMENTRIO

ABOUT EL CEMENTERIO COFFEE

This coffee originates from the provinces of Callayuc and Cutervo in Cajamarca – the third-largest coffee region in northern Peru. The region is entirely composed of the Andes mountain range.

High altitudes, lush jungles, and fertile soil create ideal conditions for coffee cultivation. The average temperature here is 24°C.

These remote territories are home to many indigenous Inca people, whose primary livelihoods include farming and coffee production. Like the rest of the country, coffee is grown here by smallholder farmers on plantations typically sized around 2-3 hectares.

PROCESSING WASHED

The main goal of the processing method is to clean the beans from the pulp immediately after harvesting.

Once harvested, the berries are taken to the station and processing begins the next morning. All berries are sent to the processing station, washed, and thoroughly mixed. Cherries that float to the surface (floaters) are discarded as they indicate grain damage or defects. In the next stage, the beans are cleaned of pulp using special equipment called a depulper. Subsequently, the beans are dried in guardiolas until the moisture content reaches 12%. The beans are stored in parchment for one to two months. Before export, they are further cleaned using a huller.