Hortencia Berrocal
From Huancaelica, in the province of Tayacaja, Maruja Ortiz brings us her Washed Typica & Caturra Blend.
- Altitud: 2300 masl
- Farm: Puquiopampa
- Location: Huancavelica - Peru / Tayacaja -> Tiatay puncu
Fragrance & Flavor:
Inviting, with light notes of chamomile, honey and caramel. Complemented by a smooth cocoa and prune base.
Aftertaste:
Balanced and medium in length, with a lingering honey and caramel finish.
Acidity:
Citric acidity, adding brightness.
Meet Hortencia & Mauricio: Dedicated Coffee Producers
Hortencia and her husband, Mauricio, both 60 years old, are first-generation coffee producers. Before growing coffee, they cultivated potatoes, corn, beans, and peppers. In 1998, inspired by a neighbor, they decided to venture into coffee production.
Over time, they expanded their coffee farm, which now spans 1.5 hectares and includes Typica (yellow and red) and Caturra (yellow and red) varieties. Of their four children, only one, Graciano (30 years old), is currently involved in coffee production.
Hortencia has participated in the Cup of Excellence for three years, achieving an impressive 5th place in 2022. Her coffee has been exported to the United Kingdom and Italy, but it has never been introduced to the U.S. market—this would be the first time.
Encouraged by their success in 2022, they have recently planted Geisha coffee, expecting excellent results in the coming harvests.
Current Needs: To enhance their processing facility, they require measurement tools such as temperature and humidity sensors, Brix meters, and ceramic tiles for their fermentation tanks.
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 selectively harvested and de-pulped.
It is later washed, re-selected, and dried in raised beds.
It is shifted with #15 mesh and selected by hand.