Farm Fausto Olivera Delgado
Cup Score 87.5
Cup Profile Sweet vibrant peach tea, with lemon grass, honeysuckle and cream soda body
Altitude 1800 - 1950
Fausto Olivera Delgado is the owner the of the 2 hectare farm, La Huaba. Fausto grows predominantly typica andcaturra varieties but recently has started planting some castillo and pink bourbon. The farm is split into two differentplots, one slightly higher altitude than the other but they're in the range of 1800 to 1950 masl, near to the village ofSan Francisco, in Huabal district. Fausto does not apply any agrochemicals and the farm is managed organicallywith applications of decomposed coffee pulp and manure as a fertiliser. Fausto picks his coffee with the help of hischildren and friends in the village. The farmers for groups and pick together, rotating between farms on a daily basisto ensure that everyone has adequate pickers and no coffee falls to the ground. Once picked cherries are washedand floated before being pulped and then fermented for between 24 and 36 hours depending on the ambienttemperature. Once the mucilage comes away from the beans easily the coffee is washed and moved to lined patiosto dry in the sun for 10 to 14 days. This lot is made up of just Faustos caturra variety, which is by far the most floraland complex of the varieties he grows. Huabal Huabal is a district within the Jaén province of Cajamarca and is oneof our strongest areas for members and quality. Huabal has a huge amount of potential for quality coffee, but due tovery poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes inthe area range from 1200 to 2100masl, but most of the producers we work with are above 1800masl.
Manyproducers in Huabal had been regenerating their farms with catimores, which had been promoted by thegovernment and multinational buyers, and in some altitude ranges have given great results and with goodmanagement produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor.Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbonand catuai, which, with good management and fertilization can yield higher and produce much better quality coffee.Huabal is made up of various villages, which are centres of coffee production and each producer belongs to avillage. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, withsome areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes todiverse and delicious cup profiles and some very complex coffees. Peru Overview:We have been working inNorthern Peru for several years, buying specialty coffee from cooperatives and associations with whom we havebuilt lasting relationships. Whilst a lot of the arrival quality we have seen in previous seasons has been good, wehave struggled to impact upon that quality or make improvements in the supply chain as we would like. Moreimportantly, the premiums we had been paying for quality rarely makes it directly back to producers, something wehave had very little control over in previous years.In Peru, like some other origins, coffee farmers are sensitive tomarket changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiumsoften don’t materialise. For these reasons we decided we needed to change the way we buy coffee in Peru andwork directly with producers, allowing us to control and improve upon existing quality and have full financialtraceability. Ensuring these two factors would help us to pay higher prices for the coffees and to make sure thatproducers received a fair price for the coffee they delivered us, above the market price. In order to do this, we setup a warehouse in Jaen and started to buy in parchment directly from producers.The Cajamarca region holds a lotof potential for quality coffee, with ideal growing conditions and great varieties, but quality is often lost in picking,processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers arethose that are unassociated – those who aren’t members of a cooperative, association or organisation – and theyrepresent 75% of producers in Northern Peru. These producers don’t have access to training sessions or premiumsfor quality or certifications, and their income is totally dependent on the market price. Often, local aggregators – abuyer who lives in the same area – will come to the farm or house of a producer and buy their coffee for cash beforeselling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in theproducer being paid very little for their coffee and a lot of quality coffee is lost.This shift in approach to sourcing willallow us to forge long term relationships directly with farmers, improve the coffee quality we can offer.
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