Peru Arcelia Neyra Nº 359

This washed process Maragogipe comes from producer Arcelia Neyra, who works closely with Finca Churupampa in Peru’s San Ignacio province. Alongside their larger community lots, Finca Churupampa also works with a small number of individual producers to showcase rare varieties and distinctive processing methods through limited single-farmer releases.

Based in the area surrounding the town of Chirinos, in the San Ignacio province of Peru, Arcelia benefits from a region renowned for producing high-quality Arabica coffee. The steep slopes of the Peruvian Andes create an ideal environment for coffee cultivation, with high altitudes and cooler temperatures slowing the maturation of the cherries. This extended development increases natural sugars, producing a sweeter and more aromatic bean. The region also possesses high biodiversity, fertile soils, and a unique microclimate that provides sufficient rainfall, crucial for coffee flowering and growth.

For several years now, Arcelia Neyra has been one of the coffee producing members working closely with Finca Churupampa. She consistently delivers a diverse range of varieties and beautifully processed coffees, showcasing both quality and reliability. Arcelia is one of only a few producers working closely with the mill at Churupampa who has her own parabolic drying structure. These structures offer many advantages. Allowing higher temperatures compared to traditional methods leading to faster drying times, improved energy efficiency, enhanced quality, and reduced post harvest losses. This gives Arcelia and others full control over their coffee production.

For this lot, once harvest time arrives, the cherries are hand picked at peak ripeness before undergoing an initial 12-hour fermentation. They are then put through pulping machines to remove the fruit and mucilage, leaving just the beans. They are then fermented for a second time for 24 hours, before being thoroughly washed and placed on raised beds to rest in direct sunlight for two days. In the final stages, the beans are moved to the parabolic dryer for 18 days to ensure even and consistent drying. Then finally, they are rested in sacks for 10 days before being delivered to Finca Churupampa.