Years ago, like many coffee farmers in Peru, Olga Suarez sold her annual harvest to local middlemen, watching her carefully tended Caturra and Catuai cherries disappear into anonymous regional blends. This was the norm back then: farmers would haul their coffee to the nearest mill, accept payment, and head home with little idea of where their beans went or how they were used. While these blends were considered decent, there was always a nagging sense that some truly exceptional coffees were being lost in the mix.
Olga, however, knew her coffee was something special. Her farm’s rich soil, unique microclimate, and high-altitude location provided perfect conditions for producing cherries that were dense, sweet, and full of flavor. Renowned in her community for her skillful farming, Olga was determined to bring out the true potential of her coffee and share it with the world.
In 2004, she took a leap of faith. With secured financing, she invested in Penagos processing equipment and built a small mill right on her farm. This bold decision was a game-changer, giving Olga complete control over the processing of her coffee. For the first time, she could ensure every step reflected her dedication to quality. Today, Olga’s vision has blossomed. Not only does she process her own coffee with precision, but she also extends her expertise to help her neighbors. Since 2019, we’ve had the privilege of sourcing coffee exclusively from her farm—a breathtaking showcase of intentional cultivation. Beneath a dense canopy of shade, her Typica, Catuai, and Caturra trees thrive, and every step of production is handled with painstaking care.
The result? Coffee that is nothing short of extraordinary. In fact, we believe Olga’s coffee is among the finest Peru has to offer!
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For orders in Portugal under €30, shipping is €6.
What is the SCA scale?
The SCA scale is like the coffee world's treasure map! It rates coffee from 1 to 100, and if your brew hits 80+, it's a true gem (a specialty). But remember, it's not just about the numbers, it's about the adventure – taste the story and support the farmers! 🌟
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ALL OUR COFFEES ARE ROASTED WITH LOVE
Fresh and carefully roasted to precision
More Information On This Coffee
Coffee is thought to have been introduced to Peru in the 18th century, most likely from the Caribbean. European investment in the 1900s transformed it into a commercial business with burgeoning exports. British owners took advantage by establishing large plantations, making the cultivation and harvest of coffee beans more efficient. After the Second World War, however, most British interests were sold and the farms were redistributed among thousands of small growers. These days there are about 150,000 coffee farmers in Peru, most of them working a plot no bigger than 3 hectares (7.4 acres). Many coffee farmers work on terraced hillsides and given the small scale of operations, the rugged and difficult terrain presents quite a challenge for getting the crop to a processing station or to market. A severe outbreak of leaf rust in 2014 didn't help. Nevertheless, Peru's coffee farmers are coping well, about a third of them working in co-operatives. Shade-grown plants make up most of the crop, which now counts for $600 million of the nation's exports annually. Traditionally, a lot of Peruvian coffee beans, thanks to their light body and mildly acidic flavour, have been blended with other Latin American coffees. But now an increasing number of growers are concentrating on turning out well-reputed speciality coffees. Many of these are organic and shade-grown, high-quality Arabica beans.
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