Description
Country
Perù
Region
San Jose de Alto, Jaén
Producer
Pedro Garcia Diaz
Arabica variety
Bourbon – Pache – Tabi
Altitude
1700 – 1900 masl
Process
Washed
Tasting notes
plum – grapefruit – currant
Suggested for
espresso
San Jose De Alto
Pedro Garcia Diaz owns 2 hectares of land in the San Francisco village, located in the district of San Jose del Alto. Pedro grows Bourbon, Pache and Tabi varieties and produces around 30 exportable bags of coffee per year. Since Pedro lives in the city, his family manages the farm, but he spends time there during the harvest season and when they prune and apply fertiliser.
The coffee on Pedro’s farm is picked selectively before being fermented for around 36 hours, washed, and then placed to dry on tarpaulin mats on the ground, where it dries for two weeks. The dedication to selective picking and careful processing ensures a consistent level of quality in his production.
San Jose del Alto Overview
San Jose del Alto is an area in Jaén with significant potential for quality coffee. Some of the coffees from this area have a distinct cup profile, known for their complexity and vibrant floral notes. Due to the area’s isolation, poor road infrastructure, and distance from the city of Jaén, it has received very little investment, both in general and in terms of coffee production. As a result, many farmers remain unassociated, with limited presence from cooperatives or associations, which has led to lower coffee quality and a strong influence of intermediaries.
Despite these challenges, San Jose del Alto presents immense opportunities for improving coffee quality and making a meaningful impact on local producers.
Brewing recipe espresso:
- Water Temperature: 93° C
- Ground coffee: 17 g
- Total brew time: 23-25 seconds
