Region : Villa Ricca. Altitude 1280-1615masl. Moisture content 11.2%. Cupping score of 83.25
Fully washed and sundried. Caturra, Typica, Bourbon, Catimore and Otros varieals used. Delicate aroma of spice and maple syrup. The cup has a silky mouthfeel with strong cocoa flavors.In the late 1920’s , Mr. Juan Brack, a German settler established in the Chanchamayo Valley, in a district called today Villa Rica. These settlers found a diversity of microclimates and rich soils ideal for agriculture. During the first years Mr. Brack produced tobacco, but later on he switched his crop to coffee. Mr. Brack left his land and coffee plantations to his children. In the late 1980’s the area was significantly affected by terrorist activities and coffee production was temporarily abandoned.
In 1993, his son Francisco Brack Egg took over the coffee plantations and decided to transform the production into organic coffee. He obtained OCIA certification for all of the plantations. In 2002 the coffees produced were certified by IMO/Naturland as well. Today, Francisco Brack Egg is managing all operations at the different farms which produce the organic coffee: Paraiso Perdido, Itala, Yesup, Constancia and Criju. All of these farms are organized under Green Crop, a family operated business and are located within a 10 mile perimeter with similar microclimatic conditions.
The total planted and certified area is around 400 hectares, yielding approximately 3000 bags of high grade organic special coffee. The Green Crop farms are planted with Typica, Pacas, Bourbon and Caturra varieties. The coffee plants range from 1 to 10 years old. The altitude of the farms range from 4,200 to 5,300 ft. a.s.l.
Most of the coffee from Green Crop is shade grown under native species of Roble, Cedar, Flamengo and some other native shade trees (rustic Polyculture). Passive fertilization from decomposition of shade tree leaves, and decomposed weeding is complemented by application of organic inputs. The plants are naturally fertilized by the usage of compost coming from coffee processing sub-products such as pulp, peel and solid wastes from the fermentation tanks. Harvesting takes place from June through September and is performed on every farm by manually picking