Here's what Falcon Speciality the importer of this coffee have to say about it:
This lot blends day lots from producers around La Coipa in San Ignacio. Farmers pick and process on-farm, typically fermenting 24–36 hours and drying on lined patios. Main varieties are Caturra, Catuai, and Typica.
We set up Falcon Coffees Peru (FCP) in 2019 to work directly with farmers in the northern producing region after seeing that quality premiums weren’t reliably reaching producers. By buying parchment at the farm gate, we ensure full financial traceability and pay quality-differentiated prices above the local market.
Today we operate two northern warehouses (Jaén and Moyobamba) with a 20+ person team sourcing and exporting coffee from 500+ farmers and eight cooperatives. Our sustainability team runs farmer training and productivity work alongside sourcing.
For specialty sourcing, we identify interested farmers, run digital baseline surveys (via a Copera-built app), deliver workshops, and provide ongoing agronomy support. We commit to buy from programme farmers and pay premiums aligned to delivered cup quality.
When working with cooperatives, we do pre-harvest due diligence and cupping calibration, approve samples before delivery and about every 50 bags thereafter, directly monitor milling, analyze/cup processed-lot samples, and typically ship within five days of milling. Proximity to our offices enables quick troubleshooting.
We also run multi-year projects: Falcon Specialty Plus (with responsAbility) to lift cup quality and premiums (average +1.32 score gain; peak 88; 107 producers enrolled), and a Soil Health Initiative targeting 600 farmers to improve soils, reduce chemical use, achieve GCP-equivalent certification, and generate farm-level carbon data.
