Roizer Livia Flores 250g

Roizer Livia Flores 250g

Roizer Livia Flores 250g

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Over recent years we’ve looked forward to coffee from the many small producers who grow coffee in Peru. Although Roizer Flores has two farms, El Cedro and La Palma, their total size is just 1 hectare. As a small producer, Roizer benefits from the support of exporting partner Alpes Andinos, giving him both access to training and a higher price for his product.

Expect flavours of black cherry and blackcurrant in the cup with a coating stone fruit mouthfeel. This coffee has a wine-like character and a caramel sweetness.

 

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Roizer Livia Flores

Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a look at the farm, processing and social responsibilities of El Cedro & La Palma in Peru.

The Farms

El Cedro is named after the famous wood tree growing in the region, whereas La Palma is named after the shape of the mountainside where the coffee grows.
In this region, farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoca’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry.

The Facts

Varietals: Caturra & Bourbon
Processing: Fully washed & dried on raised beds
Altitude: 1,850m

Harvesting

Harvest spans from July to November. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. At Roizer’s farms, harvest begins with the cherries being selectively handpicked and delivered by mule to the wet mill, just 100 meters away. At the wet mill, the cherries are floated in cool clean water to remove any low-density cherries. Roizer then de-pulps the cherries with a machine and ferments the seeds for 90 hours to breakdown the exterior mucilage. The coffee is then dried until the ideal moisture content is reached. Once the ideal moisture content is reached, Roizer transports the coffee to Jaen, the headquarters for Alpes Andinos, to be hulled and prepared for export. This is typically a three-hour journey.

Social and Environmental Responsibility

Soil analysis is regularly conducted with organic fertiliser applied in March and after the harvest in November. For Fertiliser, producers in this region use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser.

sourcing coffee

Our Coffee Broker

For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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