El Cedro y El Níspero
Tomas, aged 34, bought his first farm, El Níspero when he was just 25 years old. Containing just 1 hectare of Typica and located some 500 meters away, Tomas has been farming the same lot for over a decade, honing his craft and using his 1 hectare to produce a fantastic cup. More recently, Tomas has inherited a second 2-hectare farm from his grandparents, El Cedro. Situated at over 1850 masl, Tomas’ lot is made up of local varieties, Typica, Red Caturra & Bourbon; all of which thrive at high altitudes. This year, Tomas has also begun renovating a small section of the farm to include Yellow Caturra. This drive to improve quality with new varietals in one shared and promoted by the association. Alpes Andinos believing that producing great quality leads to producer empowerment and wider benefits for all coffee families.
Coffee was introduced to Peru in the mid-18th century via neighbouring Ecuador but was not commercially exported until the late 19th century. Production was only increased significantly after the turn of the 20th century, when Peru’s default on a loan owed to the British Government saw over two million hectares of land transferred to Britain (under the name of ‘The Peruvian Country’) as a repayment. A full quarter of this was put under agricultural production, including coffee, and it was at this point that export trade began in earnest.