The Farms

Coffee

 
The Harvest
The Harvest

Picking Ripe Coffee Beans (coffee cherries) - Typica varietal.

Coffee Harvest
Coffee Harvest

Ripe Bourbon Coffee in Santa Teresa, Peru.

Ripe Cherries
Ripe Cherries

Holding out some ripe coffee cherries.

Yellow Caturra
Yellow Caturra

Beautiful yellow caturra coffee cherries just about ready for harvest.

Coffee Cherries
Coffee Cherries

Picked mundo novo and yellow caturra coffee cherries ready for depulping.

Raul
Raul

Raul displaying his daily haul of ripe Typica coffee cherries.

Wet Mill
Wet Mill

Here at the small wet mill we de-pulp the coffee cherries.

Fermenting Coffee
Fermenting Coffee

Coffee is fermented with or without water - once or twice depending on the farmer, beans, and overall strategy.

Separating Beans
Separating Beans

After fermentation, water is passed through the tank. Lesser quality beans (insect damaged, chipped or broken beans, or other defects) will float to the top and be taken away by the flowing water down the canal. The highest quality beans sink and remain in the tank.

Drying
Drying

Due to the sometimes unpredictable weather, many farmers use greenhouses to ensure even drying and avoid rain damage. Some also use raised tables to promote airflow and more efficient drying.

Parchment Coffee
Parchment Coffee

Reaching 12% humidity is crucial to providing a stable, quality product. The coffee bean and surrounding silverskin is protected by the parchment which will be removed just prior to export.

Drying Coffee
Drying Coffee

The smell of freshly drying parchment coffee.

Pealed Green Coffee Beans
Pealed Green Coffee Beans

Pealing the outer parchment reveals the raw "green" coffee bean.

On the "food forest" farms of Peruvian Amazon and Andes, we harvest and process coffee, cacao, turmeric and ginger.

Working on Farms Throughout the "Eyebrow of the Jungle"

The Farms