Kovachii is a new premium Olam coffee designed to capture the quintessential flavour profile of Northern Peru. Sustainably sourced from smallholder farmers in the region of Cajamarca, our quality control team ensures that Kovachii delivers a sweet, consistent and refined cup which you can depend on each season. Certified organic, this is an MCM Grade 1 washed coffee.
Organically cultivated and fully certified, this coffee utilizes a traditional washed process. Most of the coffee produced in Peru is processed by hand on the producer’s farm, and Kovachii is no different. Cherries are selectively harvested, de-pulped, processed and then carefully dried on patios, drying beds or tarps. After processing, farmers deliver direct to one of our regional micro-buying stations, or to our warehouse in Jaen.
Cajamarca is a large region in the north of Peru, including the areas of Jaén, San Ignacio, Cutervo, Santo Domingo and Hualgayoc. Our warehouse in the city of Jaén is surrounded by high altitude growing regions with a huge amount of high quality coffee, and an even greater amount of potential. The remote location of coffee farms within Peru can be a challenge for farmers and exporters alike, with much of the coffee grown up to 8 hours away from the nearest town where farmers can sell. This is one of the principle influencing factors as to why nearly all the coffee is processed and dried at farm-level, as it allows the farmer to retain more control over when to sell.
Because of these geographical challenges within Peru it has meant farmers in regional communities often group together under a representative Farmer Leader to manage logisitcs and final sale. However we have also been establishing micro-buying stations closer to the communities where we have identified high potential for excellence & quality. We hope this benefits the farmers and communities in a number of ways: primarily that farmers receive a fair price for their coffee; but also to build direct, long-term relationships with producers and provide valuable agricultural training and input along the way.