Peru, Etiopes Field Blend
| Producer | Simon Brown & Merlith Cruz |
| Farm/Mill | Las Etiopes |
| Cultivar | Heirloom, Caturra |
| Process | Washed, Wet Fermentation |
| Location | El Porvenir, Jaen, Cajamarca |
| Altitude | 1,800 - 2,050 MASL |
| Harvest | September 2025 |
Expect notes of Candied Peel, Apricot, Brown Sugar
Las Etiopes sits in the village of El Porvenir, high in the mountains of Cajamarca, Peru. The farm is managed by Simon Brown and Merlith Cruz, who purchased the land in 2019 and planted the first trees in early 2020. The name means "The Ethiopians," a nod to the rare Ethiopian heirloom varieties that grow alongside traditional Caturra on the farm's steep, terraced slopes.
Ripe cherries are hand-picked, floated in wooden tanks to remove defects, then pulped and fermented in sealed barrels for three to five days. The parchment is carefully dried on covered raised beds for ten to fourteen days, producing a clean and vibrant cup.
Half of the farm's eight hectares are preserved as primary forest, and Simon and Merlith are committed to integrating agriculture sustainably within the natural landscape. Through their export company Chacra, they also support neighbouring smallholders by offering a direct route to market, ensuring quality is rewarded at every level of the supply chain.
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Description
| Producer | Simon Brown & Merlith Cruz |
| Farm/Mill | Las Etiopes |
| Cultivar | Heirloom, Caturra |
| Process | Washed, Wet Fermentation |
| Location | El Porvenir, Jaen, Cajamarca |
| Altitude | 1,800 - 2,050 MASL |
| Harvest | September 2025 |
Expect notes of Candied Peel, Apricot, Brown Sugar
Las Etiopes sits in the village of El Porvenir, high in the mountains of Cajamarca, Peru. The farm is managed by Simon Brown and Merlith Cruz, who purchased the land in 2019 and planted the first trees in early 2020. The name means "The Ethiopians," a nod to the rare Ethiopian heirloom varieties that grow alongside traditional Caturra on the farm's steep, terraced slopes.
Ripe cherries are hand-picked, floated in wooden tanks to remove defects, then pulped and fermented in sealed barrels for three to five days. The parchment is carefully dried on covered raised beds for ten to fourteen days, producing a clean and vibrant cup.
Half of the farm's eight hectares are preserved as primary forest, and Simon and Merlith are committed to integrating agriculture sustainably within the natural landscape. Through their export company Chacra, they also support neighbouring smallholders by offering a direct route to market, ensuring quality is rewarded at every level of the supply chain.
