Peru Alindor Lizana (Organic) Espresso

White plum and blood orange, with panela sweetness. Smooth, well balanced and clean.

  • Info

    On his small 3-hectare farm, located in the community of Nueva York in the Amazon forest, Alindor Lizana Garcia cultivates Caturra, Typica and Catuai varieties under the shade of Inga and Guava trees.

    Coffee farming in Nueva York is no simple feat. Finca El Cedro is located a 20-minute walk from Alindor’s family home into the canopy of the Amazon rainforest. Mudslides, water erosion and venomous snakes are a constant hazard for Alindor and his employees; to get to the farm or pick coffee, they have to either walk or ride by mule into the forest, and carry out the sacks of cherry one sack at a time. During the wet season, access is severely restricted and can be hazardous. The Alto Mayo cooperative has launched a number of initiatives in recent years to build small bridges from local lumber to improve coffee farm access and allow harvest time to be less taxing on the community.

    From the family house (where the small micromill and drying greenhouse is located), the dried parchment must then be transported back into Moyobamba town for storage, grading and milling. This involves a minimum 3-hour 4WD journey through precarious tracks and escarpments. The Rio Mayo river must be crossed via a makeshift “barge” (two canoes tied to wooden planks) that carries two vehicles per trip – as the only connection between Nueva York and Moyobamba town.

    While coffee is the subsistence crop at Finca El Cedro, Alindor also produces cassava, banana and passionfruit. Across the farm, Alindor uses organic fertilisers, the majority of which is compost produced on-site.

    With a micro wet mill located on-site at his family home, Alindor washes his cherries to clean them off before performing a 24 hour anaerobic fermentation underwater with cherry fruit still intact. Then, he de-pulps the cherry and performs an aerobic fermentation for a further 48 hours. After washing Alindor places the coffee in his solar dryer in raised beds. This “green house” is in direct sun and drying inside the solar drier spans a period of 15 to 25 days days until the coffee is dried to 11.5% humidity and a correct water activity of 0.7 – 0.8.

    Agricultural practices as commonly distinguished as either “Organic” or “Conventional”. The concept of any kind of non-Organic farming as “conventional” – employing chemical fertilizers, pesticides, and other agricultural inputs throughout the lifecycle of the crop – is a misguided one. There is nothing conventional about using chemicals on the food crops that we consume! For the Peruvian farmers who have lived on the land that they farm for generations, the idea of applying chemical inputs is literally described as “burning the earth”.

    The farms in the San Martin region of Peru, located just on the southern border of the Amazon, are not industrialised agricultural projects. This is subsistence farming where the families live on small plots growing their own fruit, vegetables, raising animals and producing saleable crops such as coffee. The environment is linked to the livelihoods and rich culture of these communities.

  • Technical Details
    • Farm Name: Finca El Cedro
    • Producer: Alindor Lizana Garcia
    • Processing: Washed
    • Variety: Caturra, Typica, Catuai
    • Farm Size: 3 hectares
    • Harvest: 6th-12th February 2020
    • Altitude: 1600 masl
    • Region: Community of Nueva York, San Martín
  • Espresso Recipe
    • 20g

      ground coffee dose

    • 28-30s

      seconds brew time

    • 40g

      espresso shot yield


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