How To Order

Israel Carranza – La Fortuna

High altitudes, ideal climates, and nutrient-rich soil in the Amazonas region of Peru allow for the production of high-quality and organic coffee. Through extensive cupping, Israel Carranza’s farm has been singled out as one of the top lots from the Amazonas region this year by our exporting partners in Peru, Alpes Andinos.

Born and raised in the town of Gracias a Dios, Israel has been working in coffee since he was a child. Now as a member of Alpes Andinos, he is dedicated to growing high quality coffee. From the start, producers belonging to the association have benefited greatly, as not only can members receive a higher price for quality products, but also can attend training sessions on topics such as how to make their plots more productive. This drive to develop better coffee is one promoted by the association, believing that producing great quality, leads to producer empowerment and wider benefits for all coffee families.

  • Farm Israel Carranza
  • Varietal Bourbon & Castillo
  • Process Natural
  • Altitude 1,800 meters above sea level
  • Town / City Gracias a Dios
  • Region Amazonas
  • Owner Israel Carranza
  • Tasting Notes Sweet, bright and vibrant. Super fruity with notes of berries, melon and grape with a rounded, winey body.
  • Farm Size 3.5 hectares
Request Information
More Information

Israel Carranza – La Fortuna

it has helped support Israel and his children. With the income from coffee, schooling and basic necessities have been met.

At 1,800 meters above sea level, La Fortuna reaps in the benefit of slow maturation of coffee cherries – helping to improve the quality of coffee in a natural way. Producers in the region work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoca’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry.

About Peru

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.