Peru Las Piedras
Price range: $23.00 through $45.00
Emerita Coronel Delgado is a coffee producer in the small town of Paric, where she has dedicated the last twelve years to the craft. Working side-by-side with her children among the coffee trees, she leads a daily journey of shared effort and learning. For Emerita, coffee has become the cornerstone of her household’s sustenance and a vital activity that strengthens her family bonds on her farm, Las Piedras, located in the district of Querocoto.
Querocoto is a remote and singular district in Cajamarca’s Chota province. Reaching the region involves flying into Chiclayo, followed by a five-hour drive on paved roads to the town center. While it sits near the famous coffee province of Jaén, Querocoto possesses a distinct climate and culture. Historically, the area was centered on cattle ranching, supported by vast pasture lands and a cold climate influenced by an average altitude of 2,300 meters above sea level. The district’s transition to coffee production began in the 1990s as locals migrated seasonally to Jaén and San Ignacio to work as harvesters. By the early 2000s, they returned to Chota with seeds to test if coffee could survive the unique soil and high-altitude climate. The experiment was a resounding success; coffee adapted perfectly, sparking a rapid expansion of the crop across the region.
A defining feature of Querocoto’s agriculture is the deep respect for native flora, particularly the integration of the quina tree for shade. The quina is the most iconic tree in Peru, appearing on the National Coat of Arms for its historical role in providing quinine—the first effective treatment for malaria. While logging and the introduction of foreign species like eucalyptus pushed the quina toward extinction in other parts of the country, it continues to thrive in Querocoto. Here, it exists in synergy with coffee plants, providing essential shade and organic matter.
Despite coffee being a relatively new endeavor in Chota, producers possess a sophisticated understanding of harvesting and processing. They do not hire external labor, instead practicing Ayni, the ancestral Inca tradition of mutual aid between families and friends. However, the region faces the challenge of youth migration to cities for education, as there are no local universities.
The coffee provides a sweet, classic cup with lemon curd, confectionary flavors akin to creme brulee, and a somewhat orange toned, lightly spicy character that reminds us of coriander.
- Location: Paric, Chota, Cajamarca
- Elevation: 2050 MASL
- Varietal: castillo and pache
- Process: dry fermented, washed, dried on beds and patios
ADDITIONAL INFORMATION
Emerita Coronel Delgado is a coffee producer in the small town of Paric, where she has dedicated the last twelve years to the craft. Working side-by-side with her children among the coffee trees, she leads a daily journey of shared effort and learning. For Emerita, coffee has become the cornerstone of her household’s sustenance and a vital activity that strengthens her family bonds on her farm, Las Piedras, located in the district of Querocoto.
Querocoto is a remote and singular district in Cajamarca’s Chota province. Reaching the region involves flying into Chiclayo, followed by a five-hour drive on paved roads to the town center. While it sits near the famous coffee province of Jaén, Querocoto possesses a distinct climate and culture. Historically, the area was centered on cattle ranching, supported by vast pasture lands and a cold climate influenced by an average altitude of 2,300 meters above sea level. The district’s transition to coffee production began in the 1990s as locals migrated seasonally to Jaén and San Ignacio to work as harvesters. By the early 2000s, they returned to Chota with seeds to test if coffee could survive the unique soil and high-altitude climate. The experiment was a resounding success; coffee adapted perfectly, sparking a rapid expansion of the crop across the region.
A defining feature of Querocoto’s agriculture is the deep respect for native flora, particularly the integration of the quina tree for shade. The quina is the most iconic tree in Peru, appearing on the National Coat of Arms for its historical role in providing quinine—the first effective treatment for malaria. While logging and the introduction of foreign species like eucalyptus pushed the quina toward extinction in other parts of the country, it continues to thrive in Querocoto. Here, it exists in synergy with coffee plants, providing essential shade and organic matter.
Despite coffee being a relatively new endeavor in Chota, producers possess a sophisticated understanding of harvesting and processing. They do not hire external labor, instead practicing Ayni, the ancestral Inca tradition of mutual aid between families and friends. However, the region faces the challenge of youth migration to cities for education, as there are no local universities.
The coffee provides a sweet, classic cup with lemon curd, confectionary flavors akin to creme brulee, and a somewhat orange toned, lightly spicy character that reminds us of coriander.
- Location: Paric, Chota, Cajamarca
- Elevation: 2050 MASL
- Varietal: castillo and pache
- Process: dry fermented, washed, dried on beds and patios