Earlier this year, I had the incredible opportunity to join Roland and Paul on an origin trip to Peru. This visit wasn’t just about sourcing coffee—it was about connecting deeply with the producers, the people, and the unique culture that shapes every cup we serve. For me, it was my first origin trip, and it changed my perspective on coffee entirely. It wasn’t just about buying beans; it was an opportunity to connect with the communities who pour their lives into growing coffee.
Our Green Coffee Buyer, Roland, handles our coffee buying in both the UK and New Zealand, and his expertise in sourcing and self-taught Spanish were invaluable on this trip. Paul, our Head Roaster in New Zealand, brings both an artistic and technical eye to the journey. As one of New Zealand’s most respected roasters, Paul not only manages New Zealand’s exclusive coffee buying but also has a knack for photography, capturing the spirit of these trips through stunning images.
Meeting the Producers
Each coffee farm we visited in Peru had its own unique charm, shaped by the country’s steep and diverse landscapes. Life there is simple—there’s often no running water, electricity, or even windows in the homes—but what really stood out to me was the strength and resilience and family values. Those relationships are what make the experience so meaningful.
Lali Guevara and the Rojitos
One of the standout producers we visited was Lali Guevara, a member of the Agua Azul Comité, from whom we buy both mixed lots and unique microlots. Lali's farm is planted with Caturra, Red, and Yellow Catuai. During our visit, they pointed out some of the Red Catuai that had a unique pink tint to the mucilage. Neither we nor our exporter, Pepe, had seen anything like it before, so we asked them to separate these beans for a special cupping. The result? A crisper, brighter acidity and a delightful fruit sweetness that set these beans apart. We decided to call them “Rojitos”—meaning “little red ones”.
On this trip, we were excited to see that Lali and her husband Yoiser had started a nursery near their home, growing baby Rojitos plants alongside some Geisha. They plan to renovate part of their farm with these new plants, and we can’t wait to see how they turn out!
Nima Juarez: Investing in the Future
Another remarkable producer we visited was Nima Juarez, whom Roland and Paul met on their first trip to Peru through the Gallitos de Roca producer group. Despite only recently starting to receive good prices for her coffee, Nima invested her earnings in drying beds and improving her coffee plants. With two young children at home, this was a bold decision that showcased her commitment to quality.
Nima manages two chacras (Peruvian farms)—El Roble and La Quebrada. El Roble, covering 2.5 hectares, is planted with Catuai, while La Quebrada spans 1 hectare and features Marshell, a local Catimor cultivar.
Einer Saldivar: Turning Challenges into Opportunities
Einer Saldivar, another exceptional producer, lives in the Colasay department. He inherited his farm from his parents, and we discovered his coffee during a cupping session a few years ago. His farm, located at 2050 masl, is blessed with a fresh, cool microclimate. During our visit, Einer shared his commitment to improvement; he’s been asking more questions about best practices and is currently renovating his farm to trial a new planting system that has shown success in larger operations.
One of the major challenges Einer faced was with his old depulper and fermentation tank, which posed quality risks. When he asked for our help, it aligned perfectly with our new sustainability project, which aims to invest in infrastructure that positively impacts producer sustainability across economic, social, and environmental dimensions. We agreed to finance a new depulper and fermentation tank for Einer, which will enhance both the quality and quantity of his coffee production, allowing him to focus on high-quality output.
Leaving Peru with a New Perspective
We describe our coffee sourcing model as ‘relationship buying’. The way we source is truly unique; visiting the same farms year after year to understand the challenges, see what improvements have been made and to discover new opportunities for the future. It’s important to us to feel connected to the land and people who grow our coffee and after my visit to Peru, I now understand how important it is to our producers also. They relish the opportunity to hear feedback and soundboard their plans for the next harvest.
I left Peru feeling profoundly humbled. The hard work, dedication, and passion of our producers has given me a new appreciation for every cup of coffee. It’s a privilege to bring these stories and flavours back to our customers, knowing that each sip represents the heart and soul of our partners at origin.
Cheers,
Lizzie Gurr
Try these coffees from Peru here.