Peru Cajamarca FTO – Mishanango

$4.72 / lb
$565.88 / bag

Bag Weigh:


Lot Number:


257 Bag(s)

About This Coffee

About This Coffee

This regional smallholder lot is both Fair Trade and Organic certified, and comes to us from the Chirinos district in the Cajamarca region of Peru.

Country of Origin Peru
Region Chirinos district, Cajamarca
Producer Type Cooperative
Farm Name Various smallholders
Co-Op Cooperativa Agraria NORCAFE Peru
Processing Washed
Processing Description 30 hour fermentation, solar dryers
Growing Altitude 1550m – 2100m


Harvest Season 2021/22
Bag Weight 69 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety Bourbon, Catuai, Caturra, Typica, Villa Sarchi
Certifications FLO Fairtrade Certified, Organic certified
Soil Sandy loam

History of Coffee in Zambia

The history of Zambian coffee seems familiar: men in Holy Orders of one sort or another arrive and plant seeds. But in the case of Zambia, missionaries did not introduce coffee farming until the 1950s. By the time commercial coffee production began in Zambia, the British had considerable experience in starting and operating coffee plantations in India, Kenya, and elsewhere. Planting coffee was an attempt to decrease a dependence on copper exports. Not surprisingly, the emphasis was on yield and production efficiencies. Plantations were large and orderly, grown in full sun on flat land, and processed in large wet mills wherever possible. Nevertheless Zambia made almost no appearance whatsoever on the world coffee stage until coffee was officially exported for the first time in 1985.

Growing Coffee in Zambia

The Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300 masl). Most coffee grows from 1300 – 2300 masl. Zambia produces both washed and naturally processed coffee and has introduced some honey processing. A wide range of varieties including Catimor 129, Castillo, Java, and other trial varieties. Specialty grades are AAA, AA, AB and Peaberry.


Sample Roasting Guide

Consistency is key when sample roasting. Yet, your first crack won’t always happen at the same time, which makes it difficult to know when to end your roast. Use this guide to know when to discharge depending on how long it took you to reach first crack.