Condor BIO

Description

This coffee from Northern Peru is produced by the Coopagro cooperative, which brings together around 650 producers in the Jaén province. Its name pays tribute to the majestic Andean Condor, a national symbol in Peru. This washed 100% Arabica coffee offers a certain richness with its hazelnut notes and some complexity with a few floral touches.

Available in 250g, 1kg, and 5kg bags, in both whole beans and ground coffee.

The Coopagro Cooperative

Founded in 2016, this cooperative aims to produce quality coffee with transparency and respect for its producers.

Coopagro prioritizes helping its members produce better quality coffee in a sustainable and enduring way. The cooperative provides agronomists and bio-engineers who offer advice on both the organic cultivation of coffee trees and the processing of cherries or the storage of green coffee.

Thanks to this education, some cooperative members have earned a high ranking in the Cup of Excellence, a national coffee competition in Peru. For example, Jesus Saldaña, featured in the video below, achieved 5th place!

You can find more information about the Coopagro cooperative on their official website: coopagroperu.com or on their Facebook page: facebook.com/CoopagroPeru.
 

Origin of Condor Coffee

The Coopagro cooperative brings together producers from the province of Jaén in the Cajamarca department. The Condor coffee offered here comes from the Huabal region, in the far north of Peru, near the equatorial forest. It is produced by 6 farms, members of the cooperative, all located in the same high-altitude area. In local jargon, these farms are called cafetales. As a result, this organic coffee is a blend of 4 Arabica varieties: Catimor, Caturra, Typica, and Pache (a Typica mutation). This coffee was processed using the washed method and then dried on patios.
 

Flavor Profile

• Sweetness: 2/5
• Acidity: 2/5
• Finish: 2/5
   

Grain Analysis

• Density: 918 g/l
• Moisture content: 10.20%
• Water activity: 0.55 AW
• Variability: Normal (10-20%)
   

Roasting

This coffee was roasted in Belgium using a slow artisanal roasting process.