*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Origin: San Jose de Lourdes, San Ignacio
Farmers: Coop Agraria de Servicios Multiples El Milagro and Cooperativa Agraria Cafetalera "La Prosperidad"
Process: Fully Washed and Swiss Water Decaffeination
Varieties: Caturra, Catuai, Costa Rica, Pache, Catimor
Altitude: 1200-2200 meters above sea level
Formed with 36 members in 1968, the Cooperativa Agraria Cafetalera "La Prosperidad" de Chirinos now represents two grower's associations with a total of 867 members. While most of these members process their own coffee on their own small farms (4-5 ha) Chirinos also operates 4 central wet mills which process approximately 25% of their harvest. The cooperative has a very strong commitment to its members' wellness through a diverse range of projects. These include a number of different agricultural projects to help farm diversification through sheep, pig and guinea pig breeding as well as a trout farming initiative. One of Chirinos' more innovative commitments is to the production of organic compost. In 2009 the co-op built an organic compost plant developed by Colombian Edgar Blandon which produces thousands of bags of compost each year that can be supplied to their members. Members also have access to organic focused agronomists who help develop on-site composting programs and other technical support.
CASM el Milagro is a small but growing cooperative in the Cajamarca region of Northern Peru. The co-op has an office and cupping lab in the town of San Jose de Lourdes which is only accessible by crossing the Rio Chinchipe river by cable car or raft, making the logistics of getting coffee to market quite difficult. Most of the members have approximately 3 ha of land and wash and dry their own coffee on site. However, recently the cooperative has built some enclosed drying structures and has been working with its members to improve drying techniques and increase cup quality. In 2015 they began a micro-lot program and provide cupping feedback to all their members who submit coffee. This has led to much more engagement and excitement to improve quality.