Sourcing coffee this past year has looked a little different than in years past. Instead of traveling to origin and getting a first hand account of the year’s harvest and how the coffee’s are tasting, we have done everything from the lab on Telemachus st. Relying on samples being sent, and WhatsApp messaging to get a feel for how the pandemic has affected our producing partners. Having these existing relationships has been very helpful during the pandemic, allowing us to continue to procure the best, freshest coffee. Since May we have been WhatsApp’ing with Gilmer getting updates from the farm. It was a challenging year for him as it was for everybody. Below is an updated overview of Gilmer’s Farm.

Gilmer Meija’s 7 hectare organic farm is a testament to his family’s commitment to quality coffee and being good stewards of the land. This level of quality is transparent in the cup. For the past four years we have purchased his coffee and this year we are excited to have purchased nearly his entire harvest from Finca Ecologica. While we weren’t able to visit with Gilmer this past year, we have visited his farm on several occasions in the past. In the fall of 2019 we got to spend the entire day with Gilmer and his family on the farm, connecting and learning more about their operation.

The respect they have for the land is also a way of life, with Gilmer and his brother referencing Pachemama as a guiding influence in their work. In Incan mythology Pachamama is a goddess worshiped by indigenous people of the Andes. She is also known as Mother Earth presiding over harvesting, and planting. This is evident in the way they work and live on the farm. About 30% of the organic farm is covered with shade trees. To create a healthy ecosystem, the Meija’s only use about 4 acres for coffee and the rest is left for other fruit trees. On the farm there are cedar trees, pineapple plants, and guava.

It is then washed and dried on raised beds in a covered environment. This allows you to control the temperature of the drying. Typically it takes about 25 days to dry. They turn the coffee 2-3 times a day, for even drying. If this crucial step is not performed the coffee might develop a fungus that would taint its flavor. Long and slow drying times at this altitude allows for better cup scores and the sugars are more concentrated and more consistent. Gilmer has built some new drying beds, to ensure all his coffee can dry evenly on the farm.

Finca Ecologica, sits right below a forest, creating a very biodiverse and healthy ecosystem. The top of the forest above Finca Ecologica sits at 8,400 feet above sea level, and as you go down the mountain and into Finca Ecologica the elevation is 5,550 ft, which is on the high end for growing coffee. The Meija’s farm is a shining example of small holding producer coffee in this region. The land is extremely fertile, with the soil being very rich. La roya, or leaf rust, which has decimated large parts of Central American coffee farms has not been found in the Cajamarca region of Peru. The mountains around the valley of Jaen are rugged, jutting straight up, making access difficult. In general this area of Peru has less infrastructure and is less developed than in neighbouring Colombia. However the land feels more wild, with delicious coffee growing organically. Peru still has tons of potential to produce more specialty coffee. We are seeing improvements every year. It’s clear there is a symbiotic connection with nature and the Meija family. We are very proud and excited to be working more closely with Gilmer year over year.

Peru Origin Report 2023

We travled back in Cajamarca, Peru! To check in on one of favorite producers, Gilmer Mejia and taste this years harvest.

This is peak season for harvest right now and the coffee is rolling in. Join us along the road every cup of coffee must take.

This is the first of a series of videos that will explore this unique Journey.

Gilmer Mejia 2022

Peru Gilmer Mejia