Estrella Divina is harvested by 27 smallholder farmers living in the village of ‘Rumipite’ in the San Ignazio region of northern Peru. This area has a very unique microclimate that is created when the warm air currents from the plains of Rumipite travel up the mountainside and mix with the cool fresh air that descends from the La Coipa mountains.
Farmers in this area typically have around 2 hectares of land growing various varieties such as Bourbon, Caturra, Catuai and some Typica. You will often hear the phrase ‘mingas’ that translates to ‘today for you, tomorrow for me’ a community mindset which is helping farmers and families in this rural region. Each farm has a micro mill called ‘benficios’ where they process the coffee themselves using a small pulper and a wooden or concrete fermentation tank. Fermentation is normally 13-18 hours and drying takes between 12-20 days. Their equipment is often extremely simple and the coffees produced here have been of an extremely high standard. We are particularly excited that all these farmers are part of a coffee quality program and are all organic certified.
We’re really proud to have this coffee back in the roastery for our fourth consecutive year and looking forward to visiting Peru in 2023. You can find out more about our relationship with Estrella Divina in the ‘Learn’ section of our website.
