Issue link: https://read.dmtmag.com/i/491365
60 STiR tea & coffee industry international harvested the CF coffee in Peru, a minimum of one pound sample is sent to us for evaluation. This evaluation includes indicators such as moisture con- tent, bean color, screen size, defects, and of course cup quality. If the sample scores 85 and above, we will be able to buy it. " Peruvian cooperative Cecovasa shifted its focus to quality in 2000. In time Starbucks became one of their largest Fair Trade buyers. In 2010 Cecovasa established both a quality cupping lab and quality con- trols at their new coffee plant facility. As part of Cecovasa's quality initiative, they've created a department of specialty coffee, according to Beltrán Apaza, sales manager, Cecovasa. This department includes technicians, specialists and a coordinator working together to unveil what factors consistently produce the highest grade of coffee. "The objective is to learn what is good coffee and what is bad coffee," said Apaza. Both hands-on and laboratory training is encouraged for all members of the cooperatives, including their children. All this research and improvements has not gone unnoticed, Cecovasa has won Peru's National Quality award 6 times and were the proud recipients of SCAA coffee of the year in 2010. "These national and international competi- tions have really allowed us to enter into niche markets," said Apaza. "We cur- rently have a few containers selling at US$400 dollars and a few at $800, all with a cupping score of 85 and above and Q grading." Training the next generation is an integral part of Peruvian cooperative CAC Oro Verde vision. Leaders there believe the long-term success of the cooperative relies on fostering a love of the coffee industry in all its members, including their children. "We noticed how roasters start with the grandpar- ents, who pass their love of coffee onto the children, which goes to their chil- dren," said Hildebrando Cárdenas Salazar, general manager, CAC Oro Verde. "But today the children of coffee growers no longer want to go into coffee," he said. Keeping Coffee in the Generations is a program developed to encour- age coffee producer's children to remain with the family business. Geared for individuals 35 years and younger, the students are trained in project management, principles of cooperatives, agro forest management and identifying quality cof- fee. "The idea is for them to graduate from this program through this pro- gram not as pickers working in the fields, but as coffee growers, producing coffee the right way," said Salazar. Still largely undervalued, Peruvian coffee is just beginning to make its mark in the specialty coffee industry. With Peru committed to both the production of quality beans and training then next generation of growers, this market is improving one cup at a time. Don Coronado with his wife, Lucila at their small coffee farm in La Peña Blanca, Chanchamayo. Women travel far distances to Chiclayo to attend the Annual Planning Session for Cafe Femenino Peru. At right, the organization trains and encourages women to become leaders, giving them a voice where once they had none. Photographs by Marcelo Levy