Narrative: Jose Herrera’s Finca El Ciprez is a small family run farm located in Huabal, Peru adjacent to a protected forest and the majestic Chorro Blanco waterfall. The trek to the farm is nothing short of impressive as it is accessible only by foot or horseback via a 30 – 40 minute hike through beautiful mountainous terrain from the village of Agua Colorada. Because of this Jose and his family make the farm home during the harvest season. The farm itself is modest in size covering between 3 to 5 hectares, and is located near several other small parcel farms at an elevation of 1800 masl. Cypress trees, the farm’s namesake, along with sugar cane, and banana trees, abound on the farm providing biodiversity and shade coverage for the coffee. Jose and family have been producing coffee here for 4- 5 years with production producing a modest 4,000 – 5,000 kg of SHB Coffees.Coffee production at El Cipres consist of 90% Red Caturra and 10% Yellow Caturra. Don Jose and family have done an amazing job with this relatively young farm. This is evidenced by the fact that El Cipres was the winner of the regional coffee competition in Jaen, beating out over 50 competing farms before going on the the national competition. This coffee is processed similarly to our other Peruvian direct trade coffees in which fully ripened cherries are hand-picked, wet-processed and allowed to gradually sun-dry on concrete patios for 7-12 days. The resulting parchment is then driven to a dry-mill in Puira Peru, where it is hulled and the green beans undergo a meticulous sorting procedure. Once ready for export, the green coffee is packaged in Grain-Pro lined jute bags for shipment from the port of Paita. Our team travels with the coffee, monitoring its movement at each stage of the process in order to ensure its successful passage from the farm to our facility.
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