Quillbamba to Quebrada, today. Each week the farm truck does this route in reverse, picking up parchment coffee in each community. Another 5 hour, bumpy, dirt road drive through the Yanatile valley.

We arrive in Quebrada about midday and check into our hostel for the night. Some are disappointed that this building has no hot water. Luckily, for me it’s the new normal. Soup at the local cafe with the locals, coca leaves for the boys with the sick stomachs and we are off for another half ... more after the jump

Read more... | Published: 06/21/10

Well, 4 a.m. always comes early. But if I’m to be in Quillabamba by night fall I need to catch the first flight to Cusco.

Let me explain essentially what this origin trip is really about. We are looking at purchasing coffee through a new exporter this year who works in the Cusco region of Peru. Last year we worked in Cajamarca in Northern Peru with Cenfrocafe which yielded great tasting coffee, but a couple of things did not meet my expectations, shaking my trust in Cenfrocafe. ... more after the jump

Read more... | Published: 06/17/10

Not much going on today. Just getting rest and preparing for the week ahead in the coffee growing areas of the south. I’m in the Miraflores area of Lima; it’s nice overall. I just wish my hotel had hot water, such a bummer. For now some boring photos.

Read more... | Published: 06/13/10

Peru…so much promise lies in this South American origin. Up until the last harvest I had written Peru off as an origin with nothing but poor quality Organic Fair Trade coffee. Our relationship with Cenfrocafe last harvest taught me something much deeper about Peruvian coffee.
All the proper conditions exist for a coffee cherry to mature to perfection here: good varietals, elevation, rain, shade and soil.

The problem we often find with Peruvian coffee is the constant blending of good and poor quality coffees together, creating something that is just okay or worse. Combine this ... more after the jump

Read more... | Published: 06/11/10

Coffee Review, one of the world’s leading coffee guides, gave us at OCRC top honors this month with a score of 93 for our coffee, Mauricio Diez de Medina’s Peaberry. We are tremendously pleased to see such recognition of this amazing, amazing coffee. Thank you Mauricio for growing such a beautiful bean, and thank you Oliver for roasting it to such perfection!

Read more... | Published: 06/08/10