ALL COFFEE PERU New Beginnings for Specialty Veterans

The Carranza Montenegro family was one of the key founding members of JUMARP. In 2021, they created All Coffee Peru, a family business that has rapidly earned acclaim for its high-quality coffee and notable impact on the community.

Situated in Gracias a Dios, Lonya Grande, in the Utcubamba province of the Amazonas region in Peru, the company is made up of 30 families who have more than 20 years of expertise in coffee cultivation.

All Coffee Peru is dedicated to enhancing the livelihoods of its partners and the broader coffee community by promoting sustainable agricultural practices, facilitating organic certification, and encouraging agroforestry.

The company invests in infrastructure, training, and community projects, such as crop renovations, education programs, and school construction, to significantly improve the lives of people in their community.

By providing technical assistance and education to their partner farmers, All Coffee Peru helps them adopt environmentally responsible methods, including the integration of native trees into their farms.

The company’s commitment to sustainability and conservation has enabled many of their farmers to obtain organic certification, which in turn enhances their market access and increases the value of their coffees.

Two exceptional coffees produced by All Coffee Peru partners, Carloman Carranza Montenegro and Floremilda Baca, will be available through Khipu Coffee in the UK.

Carloman Carranza Montenegro, a sibling of All Coffee Peru’s founder, owns a 5-hectare farm called “TheHeart” at 16001800 masl where he cultivates Bourbon, Caturra, Catimor, Pache, and Nacional varieties.

Carloman has been trained by his father in selective harvesting and innovative fermentation techniques. All Coffee Peru provides technical assistance to Carloman and other producers, ensuring continuous improvement in coffee yield and flavour.

Supporting producers like Carloman Carranza is essential for the future of coffee cultivation for All Coffee Peru.

Working together they have a meticulous coffee production process ensures the highest quality beans. Cherries are selectively handpicked and floated in cool, clean water before undergoing a 72-hour fermentation process, crucial for achieving their desired flavour profile.

After fermentation, the coffee is dried in a solar dryer for 20-25 days, with regular bean movement to ensure even drying and prevent mould growth. This attention to detail is evident in the final cup quality, offering a delightful coffee experience for connoisseurs.

Floremilda Baca, married to Mercedes Carranza, the founder’s brother, has been growing coffee for over 20 years on her 3-hectare farm, La Laurel, at 1600- 1800 masl. Floremilda cultivates Caturra, Bourbon, Geisha, and Limaní varieties and processes her coffee using a 2-day anaerobic fermentation and solar drying.

Her high-quality coffee production and dedication to her farm have made La Laurel a starting point for foreign visitors wanting to experience coffee cultivation firsthand.

If you’re interested in wanting to visit Amazonas and experience this part of the world, we can assist the origin visits.