Flor Del Norte (Organic)

Country: Peru
Region: Jaén, Cajamarca
Town: Flor del Norte, Huabal
Farm: Fincas La Flor, El Jardin & La Montaña
Owner: Two smallholder farmers from COOPAGRO, including Juan Heredia Sanchez
Processing: Fully washed & dried in solares and raised beds
Altitude: 1,850+ metres above sea level
Varietal: Pache, Caturra & Typica


Flavour: Rounded and sweet with Milk Chocolate, Cane Sugar and Raisins notes, full body and mild acidity with a pleasant aftertaste.

This community lot was produced by two small holder coffee farmers living near the town of La Flor del Norte in Peru’s Huabal district. The climate and altitude are ideal for growing exceptional coffee. In fact, one of the producers contributing to this ‘Flor del Norte’ lot was Peru Cup of Excellence 2017 #1 winner, Juan Heredia Sanchez, whose winning lot scored a whopping 92.25 points when judged by an international jury.

Quality has, above all, been a focus for the organisation, given the demands of the current market for exceptional coffees. All coffee is selectively hand harvested, and while processing in Peru is rustic, traditional methods work just fine if care is taken. Each farmer owns his/her own mill since most homes are located on the farm itself.

Coffee is pulped on the same day that the coffee is picked – usually in the afternoon. Fermentation is usually determined ‘complete’ when a wooden pole stands unassisted in the fermented mass of coffee, usually around 12 to 16 hours after pulping.

When drying coffee, moisture is monitored by either biting the parchment, assessing firmness, or by cutting a bean in half. In the latter case, if one half jumps away from the knife, its humidity is 14-15%; if both halves jump, then it’s below 12%. This stage usually takes about 10 to 15 days, depending on levels of humidity. Using these simple techniques, the group is producing some great coffee. 
 
 
 
Flore del Norte is very delicious in every kind of coffee method.