Maruja Ortiz
From Huancaelica, in the province of Tayacaja, Maruja Ortiz brings us her Washed Typica & Caturra Blend.
- Altitud: 2300 masl
- Farm: Lucuma pampa
- Location: Huancavelica, Peru / Tayacaja -> Tintay Puncu
Fragrance & Flavor:
Inviting, with notes of chocolate, honey and dried nuts. Complemented by a prune and molases base.
Aftertaste:
Balanced and medium in length, with a lingering caramel finish.
Acidity:
Citric acidity, adding brightness.
Meet Maruja
Maruja (55) is the sister of Mauricio Ortiz (another offering in Prospect). Their farms are adjacent, located at 2,300 meters above sea level. She manages her half-hectare farm alongside her daughter, Verónica (28 years old).
Her Journey in Coffee
Maruja began growing coffee after seeing her brother start getting good results. She independently adopted best practices learned from Makeda and Pro VRAEM, ensuring high-quality cultivation.
What sets Maruja apart is her meticulous selective harvesting—she and her daughter handle the entire harvest themselves, giving them precise control over quality. This contrasts with larger farms, like Hortencia’s, that require additional labor.
As the sole provider for her two children and grandchild, Maruja is committed to improving her coffee production and sustaining her family
Makeda Coffee Proyect
Huancavelica Peru - with Makeda
In Huancavelica, I collaborate with Makeda, a company dedicated to supporting local coffee producers. Makeda provides a strong support network, employing three agricultural professionals year-round to guide farmers through every stage of cultivation. They offer structured plans to improve coffee quality and purchase all the producers’ harvests.
Since 2021, Makeda has worked with nine producers, helping them increase their coffee quality from a cupping score of 81-86. The next goal is to enhance moisture control and introduce new coffee varieties.
Out of these nine producers, I work closely with the four i offer, who consistently deliver outstanding results.
Post harvest processing
It is de-pulped and fermented in the fermentation station for 2 days.
It is later washed, selected, and dried in raised beds.
It is shifted with #15 mesh and selected by hand.