Peru holds exceptional promise as a producer of high-quality coffees and Enriqueta Uturunco shows no exception when it comes to her fantastic quality coffee.
Enriqueta Uturunco has been producing coffees for 40 years on the farm she inherited from her family.
As a lifelong coffee producer, her favorite part of cultivating coffee is focusing on specialty production and finding new ways to improve quality. To this end, her goals include entering and winning quality competitions as a way to reach new buyers and acquire the capital to continue improving and updating her farm.
Enriqueta’s farm is organic by default. She fertilizes her plants with compost and bird manure. Her trees are shaded by Pacay tree, which are charmingly also known as the ice cream bean tree. Pacay trees are nitrogen fixing and help replenish nitrogen reserves in the soil.
After selectively handpicking only ripe cherry, Enriqueta processes the cherries on her farm the same day it is picked. She floats the cherries to remove over and under-ripes. She then pulps the cherries and ferments it in plastic barrels and bags for 38 hours. Following fermentation, Enriqueta washes parchment in clean water and then lays it to dry on raised beds. She rakes drying parchment frequently to ensure even drying. It takes approximately 17 days for cherry to dry before making its way to our roaster before hitting your cups!
If you would like to buy our Purely Peru coffee click here.