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Urban Roasters

Organic Peru Coffee Beans

Regular price $15.00 AUD
Regular price Sale price $15.00 AUD
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Our organic Peruvian coffee bean is perfect for the lovers of a traditional coffee flavour.

  • Origin: Villa Ricca, altitude 1280-1615m above sea level. Moisture content 11.2%.
  • Cupping notes: A full body with light acidity, notes of smooth chocolate and cherry.

      Our Organic Peru coffee bean is sourced from Villa Ricca, Green Crop farms, where it is shade grown under native trees, fully washed and sundried.

      In the late 1920’s , Mr. Juan Brack, a German settler established in the Chanchamayo Valley, in a district called today Villa Rica. Mr. Juan Brack discovered a diversity of microclimates and rich soils (ideal for agriculture) in this areaMr. Brack originally produced tobacco, but later on he switched his crop to coffee.

      In 1993, Mr. Juan Brack’s son, Francisco Brack Egg, took over the coffee plantations and decided to transform the production into organic coffee. He obtained OCIA certification for all of the plantations. In 2002 the coffees produced were certified by IMO/Naturland as well. Today, Francisco Brack Egg is managing all operations at the different farms which produce the organic coffee: Paraiso Perdido, Itala, Yesup, Constancia and Criju. All of these farms are organised under Green Crop, a family operated business and are located within a 10 mile perimeter with similar microclimatic conditions.

      The total planted and certified area is around 400 hectares, yielding approximately 3000 bags of high grade organic special coffee. The Green Crop farms are planted with Typica, Pacas, Bourbon and Caturra varieties. The coffee plants range from 1 to 10 years old. The altitude of the farms range from 4,200 to 5,300 ft. a.s.l.

      Most of the coffee from Green Crop is shade grown under native species of Roble, Cedar, Flamengo and some other native shade trees (rustic Polyculture). Passive fertilization from decomposition of shade tree leaves, and decomposed weeding is complemented by application of organic inputs. The plants are naturally fertilized by the usage of compost coming from coffee processing sub-products such as pulp, peel and solid wastes from the fermentation tanks. Harvesting takes place from June through September and is performed on every farm by manually picking.