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The Naughty Dog - Peru [roast date 29/06]


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Prouduced by Juan & Jose Espinoza Carhuajulca, at their farm located in Chirinos district in Cajamrca, Peru.  






1800 - 1900 masl

Roast Profile


The Naughty Dog 

Tropical fruit, currant jelly and pleasant marzipan chocolate aftertaste. 

Coffee Facts

Jose Espinoza Carhuajulca is a coffee producer from el Progreso, la Coipa.
Jose has three hectares of land planted with various varieties, but he mostly grows yellow and red caturra and bourbon.
Jose and his brothers are all coffee producers and between them produce a fairly large quantity of coffee.
Once picked Jose's coffee is processed straight away; cherries are washed on clean water and than carefully inspected before being placed on raised beds for around 35 to 40 days depending on the ambient temperature and moisture.
Elicer has a strict protocol in which each table is turned every thirty minutes to ensure even drying

The Naughty Dog has been working in Northern Peru for several years, buying specialty coffee from cooperatives and associations with whom we have built lasting relationships.

"Whilst a lot of the arrival quality we have seen in previous seasons has been good, we have struggled to impact upon that quality or make improvements in the supply chain as we would like. More importantly, the premiums we had been paying for quality rarely makes it directly back to producers, something we have had very little control over in previous years".

In Peru, like some other origins, coffee farmers are sensitive to market changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiums often don’t materialise. For these reasons we decided we needed to change the way we buy coffee in Peru and work directly with producers, allowing us to control and improve upon existing quality and have full financial traceability. Ensuring these two factors would help us to pay higher prices for the coffees and to make sure that producers received a fair price for the coffee they delivered us, above the market price. In order to do this, we set up a warehouse in Jaen and started to buy in parchment directly from producers.

The Cajamarca region holds a lot of potential for quality coffee, with ideal growing conditions and great varieties, but quality is often lost in picking, processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers are those that are associated – those who aren’t members of a cooperative, association or organisation – and they represent 75% of producers in Northern Peru. These producers don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price. Often, local aggregators – a buyer who lives in the same area – will come to the farm or house of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality coffee is lost.

This shift in approach to sourcing will allow us to forge long term relationships directly with farmers, improve the coffee quality we can offer from these areas and increase producer household income through access to quality premiums. We now have over 438 registered farmers across the San Ignacio and Jaen provinces.

Shipping 6th July