Minca: A Tradition of Collaboration Satipo is known for small towns and strong cultural traditions. Local farmers share a unique camaraderie known as "Minca" in the traditional Qechua language, sharing labor on one another's land. Coffees from this region grow at altitudes of 1,200 to 1,600 meters ASL, and local coffees are known for their heavy body, smooth acidity, sweet aroma and chocolate flavors. Download Fact Sheet
Satipo province is rich in history and heritage. Early inhabitants of the area created incredible petroglyphs, which are believed to date back more than 3,500 years. The region was later populated by the Incas, who left archeological treasures including ceramics and tools.
Entrance of the Jungle Known as "Ceja de Selva" or "jungle entrance," due to its location between the Andes Mountains and the rainforest, Satipo is well known for its diversity of flora and fauna. Coffee grows between 1,200 and 1,600 meters ASL, and the asymmetrical topography of the region creates several types of airflow that help coffee trees flourish.
A Community that Grows Together The average farm in Satipo is 3 hectares, and farmers depend on one another's support to work the land and harvest their coffee. By working together and rotating from farm to farm, locals save on additional labor costs. Women also play a major role on their farms—both working in the fields, and as traders and leaders of the local coffee industry.
Wood Tank Fermentation Natural fermentation and sun-drying brings out the hidden flavors in beans from Satipo. Coffee is selectively, manually harvested--it typically requires two to five pickings to harvest all of the ripe cherries. Most coffee is then processed on the farm—after it's pulped, it's fermented for eight to twelve hours in special fermentation tanks made of Cedro, Caoba, Moena, and other native trees. Coffee is then washed and dried on tented drying tables.

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Education and Farmer Support
It has been difficult for many locals to gain access to education, due to limited roads and a lack of schools. We're proud to have partnered to build several local schools to help bring more opportunity to the community's children.

While the schools provide support to community children, our local Farmer Support Organization (FSO) is assisting farmers. We've created model farms in the region to help showcase new farming techniques, and teach producers how they can control their costs, increase their effectiveness, and raise quality and productivity on their farms.
Exchange of Forces
Native communities have lived in Satipo for centuries, and were joined in the 1970s by settlers from the Peruvian Highlands. People here have a strong tradition of supporting one another, and help one another with farm work in a tradition known as "minca" or "exchange of forces." As thanks, it is customary for the wife of the owner to prepare meals for all of the helpers on the farm.
Café Minca Translation: Minca, or “exchange of forces,” is the traditional word for the camaraderie that exists between local farmers Coffee HARVESTING MAY-SEPT 2016 Chocolate flavors, a sweet aroma, smooth acidity, and a heavy body make for an exquisite flavor experience.
  • Flavor Chocolate flavors
  • Body Very good, heavy body
  • Acidity Smooth acidity
  • 1 - Fragrance/Aroma
  • 2 - Flavor
  • 3 - Acidity
  • 4 - Balance
  • 5 - Body
  • 6 - Aftertaste
  • 7 - Overall
  • Cupping Score: 84+
  • Quality: Peru Type Genuine Origin
  • Producer: Carefully selected farms from the Satipo community
  • Variety: Mostly Caturra, Catuari, Catimor
  • Processing: Fully washed, natural fermentation, sun dried
  • Altitude: 1,200 to 1,600 meters ASL
  • Harvest: May through September
  • Packing: 65lb box  What’s this?
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