Visiting producers at origin is central to how our procurement team works. It’s about much more than just tasting coffees, it’s about strengthening partnerships, and understanding the realities of production behind every lot. In July, Rory, who’s been part of our Oslo team since 2024, travelled to our Peruvian suppliers around the city of Jaén to bring you insights and updates directly from your coffee's origin. Here’s a look at what he experienced.
On the Ground in Peru
From Lima to Jaén and to the Farm
Rory's travel was joined by Yusho from Fuglen Japan, who usually sources washed coffees from Origin Coffee Lab but took this chance to explore the wider Peruvian landscape, and by Prolog Coffee with their client Hart Bageri, who already buys from Aroma de Valle.
Their trip began with a long flight to Lima, followed by a flight to Chiclayo and a seven-hour night bus into Jaén, our centre for cupping and meeting with suppliers in northern Peru. From there, the group went on daytrips to farms across the region. They spent time in Colosay, Cutervo and Huabal, areas where we’ve built long-term relationships, and they also visited Lonya Grande in Amazonas, a completely new stop for everyone on the trip and an exciting opportunity to connect with producers we hadn’t worked with before.
Trip Challenges and Highlights
Not everything during the trip was about cupping and farm visits. Rory and the rest of the group faced some heavy on-the-ground challenges, like when one of the cars broke down and they ended up carrying 70 kg bags of coffee by hand. It was a tough job, and a reminder of just how physically demanding coffee production is.
But of course, it wasn’t all hard work. Something the whole group enjoyed was the rich culinary culture in Peru, from tasty ceviche in Jaén to memorable meals in Lima’s Miraflores and Barranco. Above all, what Rory highlights from this trip was how inspiring it felt to spend time with young producers in Lonya Grande and Colasay, people like Sonia and Roiber from Gocta Coffee and Merci Fernandez from Origin Coffee Lab, who are pushing quality forward with natural Geishas and innovative processing.
Observations at the Farms
One of the most inspiring parts of the trip was seeing how producers are investing in their farms. Many are building drying facilities to expand their capacity for naturals. In Colasay, we noticed a stronger focus on farm management and plant treatment, with clear improvements in knowledge and quality. Meanwhile, suppliers like Gocta Coffee and Aroma de Valle are strengthening lab facilities, and training to build long-term resilience. At the same time, liquidity and cash flow remain significant challenges for many producers.
Our partner Aroma de Valle continues to support the Leon sisters, contributors to the Mestiza project, which we offer through FOB. The project elevates Peruvian women coffee farmers and through a women-led supply chain, Mestiza ensures fair pay, visibility, and leadership opportunities for its members.
Peru Harvest and Market Updates 2025
Weather, Processing Trends and Availability
In Peru we observed that this year’s harvest is slightly delayed, but volumes are looking great. Extended periods of moderate rain have complicated processing for many producers and they switched from naturals to washed coffees to avoid drying issues.
In natural processing, whole cherries need long, steady drying, which becomes nearly impossible when humidity stays high. Then the risk of mold, over-fermentation, and defects in cups increases. Washed coffees are easier to manage under these conditions. Once cherries are pulped and the mucilage removed, the parchment coffee dries more quickly and consistently than whole fruit, even if rain continues. For producers, this shift reduces the risk of losing entire batches and helps secure stable, high quality.
Microlots are of great quality but fewer and more expensive this year due to external and internal Jaén market conditions. Our SPOT volumes will therefore be lower than in previous years, especially for natural microlots.
A highlight is that this season, we’re seeing more rare and exclusive varieties such as SL9, Sidra, and Typica Mejorado becoming available as the plants mature. New drying infrastructure is giving producers the confidence to invest in naturals, and washed coffees remain popular for traditional Bourbon, Caturra, and Catuai varieties.
Our first coffees will ship from September through November, and overall quality looks strong. The team cupped many first-pickings, and we expect even better results as the main harvest progresses.
Plan your Coffees now!
Looking towards the coming months, roasters can expect fewer natural microlots available on spot, but a strong range of washed lots from both collectives and individual producers.
We are exploring a new relationship in the South of Peru that we are working with to create naturally processed community lots. These are showing a lot of potential and promise.
Early reservations this season are key to guarantee lots. Highlights will include exceptional naturals from Gocta Coffee, unique varieties like SL9 and Sidra, and continued quality from trusted partners like Aroma de Valle.
If you’re interested in reserving lots or ordering samples, reach out to your sales rep or check our offer list. Connect with our Peru Green Coffee Buyer and Sales Rep. Rory at rory@nordicapproach.no for more information!
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