Sticking with one of our recently discovered favourite origins, here's our third Peru of the season and this one is from Blanca Flor Cordova and her 8 hectare farm La Bola. This coffee comes to us from importer Khipu Coffee via 'Experimental Seed', a project founded by Paolo Blas, a processing expert dedicated to elevating Peruvian specialty coffee.

Blanca Flor Cordova is third-generation coffee producer from Cajamarca. She began cultivating coffee at the age of 22 under the mentorship of her husband Fredy Bermeo Guevara. Blanca has gone on to hone her coffee production skills and her dedication to the craft has led to the recognition of her coffee as being some of the best in the country. In 2022, Blanca won the Cup of Excellence, scoring an incredible 90.39 points.

La Bola Farm is located in the San Pedro de Churuyacu village, of the Tabaconas District, in the famous San Ignacio Province of Cajamarca. The farm is a 100% organic and managed by Blanca Flor Cordova and her family. The farm spans 8 hectares and grows a variety of high-quality coffee varietals including Red Geisha, Yellow Caturra, and this Pink Bourbon.

The farm employs agroforestry systems with organic farming practices. Within this agricultural system they grow guavas, naranjillas (a type of orange/lemon), bananas, yuca, and also use pine and native tree species for shade.

Over the years they have crafted and designed a natural and washed fermenation that they use for all their coffees. With the help of Experimental Seed, Blanca and her family are happy with their chosen approach, for their higher quality varietal washed coffees, it's as follows:

Selective harvest of only the ripest cherries.

Overflow and floating to detect defects and impurities.

48 hours in cherry, anaerobic, in GrainPro bags submerged in water.

Coffee is then pulped and fermented for 48 hours in their own mucilage (musto.)

Coffee is manually selected post fermentation to dry on African beds in a solar tent for 18-20 days.