Every year, our green partner, Mercanta, send a member of the team out to Peru to select the very best lots of new crop to add to the offering. This lot was produced by a smallholder farmer, Israel Carranza. Born and raised in the town of Gracias a Dios, Israel has been working in coffee since he was a child. Now as a member of Alpes Andinos, he is dedicated to growing high quality coffee. Israel currently lives on his farm La Fortuna with his three children. The farm is named ‘The Fortune’ because it has helped support Israel and his children. With the income from coffee, schooling and basic necessities have been met. 

Harvest in Gracias a Dios spans from June to September. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. At La Fortuna, harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Israel then ferments the cherries in tanks for 48 hours on site. This allows for the careful breakdown of the external fruit. Next, the coffee is drained and spread out evenly to dry for 20 to 25 days, or until the ideal moisture content is reached.

The beans are then stored in polypropylene bags to preserve their quality and avoid any contamination during storage or transport to the association's warehouse in Jaen, about a three-hour journey for Israel. Once delivered to the warehouse, coffees are analysed for quality, before being prepped for export.