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Fairtrade Peru El Gallito
£9.50 – £78.00
Recommended Brewing Methods
Aeropress: 1:16, 2:30 minutes
Coffee Production in Peru
Peru counts mining, fishing, manufacturing and agriculture as the largest contributors to the economy. Like many of the Central and South American nations, Peru has passed through times of political instability post-independence. Peru is culturally diverse, with significant numbers still speaking native languages such and remaining committed to traditional forms of dress and culture. Given the large coastal plains, and high mountains as well as the Amazonian Basin, understandably the geography and climate are varied.
Producing around 4 million bags of coffee a year, Peru is a well-known player on the coffee scene. Over two thirds of coffee production comes from the north of the country giving us plenty of creamy toffee, fudge and caramel flavours, mild acidic citrus notes and subtle body.
Peru is known as a great filler, blender and substitute when Honduras, or Mexico are unable to offer. Peru offers buyers an enormous variety of Fairtrade and Organic coffees too, having embraced both certifications in recent years to much success. Most producers in Peru operated small holdings typically less than 3 hectares in size, and organise themselves in to well run well managed cooperatives.
Café Femenino has strong footings in Peru, and has managed to highlight some exceptional coffees, and producing groups growing some exceptional coffees. It will not be long before Peru becomes a formidable force in the specialty world.
The Cooperativa Agraria Frontera San Ignacio
El Gallito de las Rocas, also known as cock-of-the-rock, is a bird found across many of the higher altitude coffee producing areas, and is widely regarded as the national bird of Peru.
The Cooperativa Agraria Frontera San Ignacio was founded in 1969 and has 330 small-growers in 14 communities. The farms are located in the buffer zones of a protected natural area, and have many diverse species of animals within their borders. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank.
Coffee is processed fully washed, and the parchment delivered into the warehouses of the cooperative in San Ignacio town. Each batch is evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certification.