Velo de Novia is a washed coffee as delicious as it is fruity, with notes of lemon and chocolate. It is grown in the Santa Rosa de le Yunga terroir of the Cajamarca region, in Peru.
It comes from the harvests of twenty growers belonging to the El Diamante Comité, covering an area of 83.5 hectares. This Comité, led by Israel Vasques Contreras, has been working with our Peruvian partner Origin Coffee Lab since 2019.
Grown under shade, among other plants and fruit trees, Velo de Novia is the result of the work of producers who are sensitive to the preservation of biodiversity on their farms.
To guarantee the highest quality, each cherry is harvested by hand between May and September.
After harvesting, the coffee is pulped and washed. It is then placed in fermentation tanks for 24 to 36 hours. Most producers then dry the coffee on drying beds. A few producers dry it on patios.
In all cases, it dries for at least 6 hours a day, for 2 to 4 weeks, before being handed over to Origin Coffee Lab by the leader of the El Diamante Comité.
A word about Origin Coffee Lab's Comité system. Each Comité brings together producers from a given terroir, and coffees of the same quality, so that they can be blended easily together. Within the Comité, each producer is paid individually for his contribution.
The committee that brought you Velo de Novia is led by Israel Vasques Contreras, surrounded by the following producers: Ariel Quispe Vargas, Melber Suarez Villoslada, Saul Suarez Terrones, Onias Guerrero Quispe, Glover Perez Hernandez, Aladino Linares Malca, Dilfredo Cieza Ruiz, Eyder Suarez Alarcon, Alexander Diaz Salazar, Winkler Guerrero Suaraez, Lucas Quispe Vargas, Jubencio Hernandez Sanchez, Malaquias Suarez Torres Derlis, Suarez Alarcon, Teofilo Alarcón Tello, Alipio Villoslada Guerrero, Wilder Suarez Alarcon, Ugo Quispe Vargas, and Nerio Quispe Vargas.