Peru Cajamarca Luis Abarca Natural
※Abaca, a smallholder farmer, won first place in the 2022 Expocafé Cajamarca competition with an outstanding cupping score of 91.85.
At just 20 years old, this achievement made him one of the most prominent coffee producers in the region.
Peru Cajamarca Aprocassi Cooperative La Estrella G1 Washed
La Estrella G1comes from the coffee cherries collected by the Aprocassi Cooperative from small farmers in the Jaén region. With a light floral fragrance and abundant fruity aroma, this product is named "Starlight."
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Peru Cajamarca Luis Abarca Natural
Dark Berries, Citrus, Red Plum, Nuts, Black Sugar Chocolate Finish, Round and Full-Bodied.
Peru Cajamarca Aprocassi Cooperative La Estrella G1 Washed
Citrus, caramel, orange peel, clean and bright, with excellent finesse.
In Peru, smallholder farmers are the majority, with each farmer owning less than two hectares of land. Each hectare produces about 3,000 pounds of coffee. Peruvian coffee is shade-grown at high altitudes, mainly with the Arabica variety. Under slow and steady ripening, the beans here have a higher density, and the flavor varies considerably.
Cajamarca, located in northern Peru, is one of the country's largest coffee-growing regions, with an average altitude ranging from 900 to 1,950 meters. The main coffee varieties cultivated in this area include Typica, Caturra, and Bourbon. These coffee beans are often characterized by a sweet and tangy tropical fruit aroma and are renowned for their balanced acidity and rich flavor complexity.
Luis Darwin Abarca Monsalve is a young and talented coffee farmer from the Cajamarca region of Peru. In the 2022 Expocafé Cajamarca competition, he emerged as the champion with an outstanding cupping score of 91.85, standing out among 92 participants and 20 finalists. At just 20 years old, this remarkable achievement made him one of the most prominent coffee producers in the region.
Luis primarily cultivates Arabica varieties such as Caturra and Bourbon, both renowned for their elegant acidity and sweetness. Beyond farming, he actively studies and experiments with different processing methods, such as extended fermentation, to further enhance the quality of his coffee. To him, producing exceptional coffee is not solely dependent on geographical conditions—expertise and innovative processing techniques are equally crucial.
He has reinvested part of his prize money into professional training, believing that continuous learning is the key to success. He has undergone comprehensive training in coffee cultivation, harvesting, processing, laboratory analysis, cupping, roasting, and brewing, constantly refining his skills. His ultimate goal is to export his coffee directly, reducing reliance on intermediaries and establishing a strong brand presence in both domestic and international markets.
Luis’s success is a testament to his dedication, passion, and commitment to high-quality coffee. His story not only inspires young coffee farmers in his community but also showcases the immense potential of Peruvian coffee to the world.
The Aprocassi Cooperative, established in 2000, was founded with the aim of preserving the local ecology and preventing the encroachment of natural mineral resources. The cooperative not only provides technical assistance to local farmers but also offers related social programs to enhance the sustainability of coffee promotion. The cooperative is located in the San Ignacio region of Cajamarca, northwestern Peru. It has a mild climate with an average temperature of 24°C, which is ideal for coffee production. The natural environment of mountains and forests provides a comfortable habitat for local animals, including tapirs, toucans, deer, and marsh owls.
La Estrella G1 comes from the coffee cherries collected by the Aprocassi Cooperative from small farmers in the San Ignacio province of the Cajamarca region in northwestern Peru. With a light floral fragrance and abundant fruity aroma, this product is named "Starlight."
Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the washed processing methods, described below:
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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