We’ve added a new Peruvian specialty coffee blend to our lineup: La Condesa, an anaerobic washed communal lot produced exclusively by women in the microregion of Chirinos, San Ignacio. La Condesa is a product we've been developing together with Colibrí Andino, one of our supplier partners in northern Peru. What makes this coffee particularly interesting is not only the story behind it, but also the approach taken to build its flavour profile and processing.
The project began with a shared objective. Nordic Approach proposed a coffee concept that would both represent the Chirinos microregion and create a distinct profile through a community-focused lot. Colibrí Andino identified a group of female producers, and together we selected the individual lots that would form the final blend. The result is a coffee produced by 20 women whose farms are located between 1,600 and 2,000 metres above sea level. The blend consists primarily of Caturra, Catuaí, Bourbon, Paches, and Marshell varieties grown across small farms in and around Chirinos.
The name La Condesa comes from the Spanish word for "countess", a title historically used to refer to a noblewoman.
Why Anaerobic Washed?
When we first sourced this lot, it was produced as a classic washed coffee. In 2026, we decided to explore a different approach and transition the coffee to an anaerobic washed process.
For La Condesa, ripe cherries are fermented for 72 hours in plastic GrainPro bags or Ecotact bags, before being washed and milled in the traditional manner. As fermentation progresses, the bags naturally expand due to the gases produced during the process. The 72-hour fermentation period was chosen based on previous experience with anaerobic processing. It provides a consistent starting point while maintaining a profile that remains approachable and representative of the region. The goal is not to create an extreme processing style, but rather to build additional intensity and complexity into the cup. The process can enhance sweetness, fruit character, and acidity while maintaining the coffee's underlying structure.
For Nordic Approach, this also represents an opportunity to continue developing a product we are investing in over the long term while creating further differentiation within our Peruvian offering. From a producer perspective, the process offers a relatively accessible way to pursue a differentiated market. While it requires additional time and attention during processing, it does not require significant investments in infrastructure or additional labour.
Building the Profile
We approached La Condesa with a clear idea of the profile we wanted to achieve. Rather than simply combining coffees from a single community, the blend was built through a collaborative selection process. Colibrí Andino identified individual female producers, and together we evaluated which lots would work best in combination to create the final profile. The result is a communal lot that reflects both the characteristics of Chirinos and the contributions of the women who produced it.
How are the Coffee Producers Supported?
The producers participating in La Condesa receive training focused on controlled fermentation and drying practices. These programs are designed to improve quality consistency while supporting long-term sustainability and innovation within the community. In addition, Colibrí Andino operates the Eleva tu Taza ("Elevate Your Cup") program, which provides seeds and seedlings of high-quality varieties such as Geisha, Pink Bourbon, Sidra, Pacamara, and Marshell. The initiative aims to support quality improvements at farm level while creating greater access to specialty coffee markets over time.
Keep your eyes on our offerlist for this coffee!
