Peru – Asociación de Productores Chirinos (COMING SOON)

Background:

Asociación de Productores Chirinos is an association of around 153 contributing members. The group's main focus is to keep their work sustainable and care for the environment. One way they are doing this is by working with their partners to implement their carbon capture project. They also have projects and programs in place to support women producers in the association. Contributing farms often grow other goods such as bananas, olives, and various fruits.

The association's coffee is harvested ripe and pulped the same day. Fermentation times vary depending on the elevation at which it is taking place. At 1000 to 1399 MASL, the coffee ferments for 10 to 12 hours, from 1400 to 1699 MASL, between 12 to 14 hours, and from 1700 and up, between 14 to 16 hours. It is then washed with clean water until there is no mucilage and then taken to dry in a solar dryer to avoid contamination until it reaches 12% humidity or passes the tooth test. Finally, it is bagged and stored in a cool location until export.