Caturra & Catimor
18-24 hours wet or dry
15 days on raised beds under
Established on September 21 2004, Aprocanorsi started with the aim of
improving the lives of its members through production, storage, marketing, and export of green coffee. Membership has grown to 177 members, coming from communities within the districts of San Ignacio, Namballe, San José de Lourdes, and Huarango, all in Cajamarca, Peru.
San Ignacio is arguably the most famous producing region in all of Peru, boasting the
highest production and stable trade, as well as a terrain less arduous to navigate than much of the south of Peru. From their best coffees we see a powerful, high-character tartaric acidity like white or green grapes.
Most of these members are smallholders, manually depulping their cherry by hand
and fermenting for an average of 18-24 hours and drying on raised beds made of
wood and mesh lining. San Ignacio is heavily forested and supplies shade to coffee
trees, encouraging not only healthier soil but greater potential for complexity in the
cherry. The co-op stores parchment in GrainPro immediately after drying, preserving
the incredible potential of their coffees against the elements.
Aprocanorsi started as a nonprofit and still offers several valuable services to its
members, including technical assistance and help with credit and financing. The coop is certified Fair Trade Organic as well as UTZ certified. The biggest challenges members are facing on a regular basis is heavy rains which have grown more unpredictable as the climate changes, making drying more difficult. However, the tight-knit co-op structure is ideal for collaborating and finding solutions as a team.