In the heart of La Concepción, nestled in the lush region of Huayopata, Peru, lies a small, organic coffee farm run by the Perez family: Huber, Alida, Nilda, Giovana, and Hilario. On Day 2 of our tour, we were fortunate enough to spend time with them, learning the intricacies of how coffee is grown, harvested, and produced—an experience that connected us to the very soul of the coffee we love.
The Coffee Journey: From Cherry to Brew
Our tour highlighted every step in the coffee-making process, and we were more than spectators—we rolled up our sleeves and got involved! The process began with harvesting the cherries. Coffee trees take around 3 to 4 years to bear fruit, and when the cherries turn a deep red, they’re ready to be picked. We tried our hand at picking these ripe cherries, though our modest yield paled in comparison to the skilled pickers who average 100 to 200 pounds per day.
Next, we moved to the processing of the cherries, where the beans are separated from their skins. The fresh cherries were passed through a pulping machine, and we saw first hand how the beans are sorted through water channels. The lighter beans floated to the top, while the heavier, ripened beans sank—a simple yet fascinating part of the process.
After this, we learned about fermentation, where the beans sit for up to 48 hours to remove a mucilage layer. Once completed, the beans were rough to the touch, signalling their readiness for the next phase: drying. Spread across drying tables, the beans basked in the warm sun, a vital step in preserving their flavour.
The beans were then milled, a process that removes their parchment layer, leaving them ready for sorting and grading. We were amazed at the precision with which beans are separated by size and weight, as well as for imperfections.
The final magic happened at the roasting stage, where the aroma of freshly roasted coffee filled the air. We were hands-on throughout this artisanal process, which culminated in us grinding and brewing our very own cup of fresh coffee.
Tasting the Fruits of Our Labour
There is something truly special about sipping coffee that you’ve had a hand in creating. Sitting down with the Perez family over a delicious home-cooked lunch, we savoured each sip, comparing the rich flavours of different brews. Every drop carried with it the story of the hard work, care, and dedication that goes into each stage of coffee production.
A Deeper Appreciation for Coffee
Beyond the fascinating process, the real highlight of the tour was the opportunity to connect with the Perez family. Their knowledge, passion, and hospitality made us feel right at home. The Perez family isn’t just about tradition; they are forward-thinking and innovative. They’ve invested in roasting equipment, allowing them to roast not only their own coffee but also for other farmers in the area. Their vision doesn’t stop there—they’ve developed a large reception area to host group tours and have even started creating their own branded merchandise. It was inspiring to see how they continually seek ways to diversify and grow their income while staying true to their roots.
This visit was not just about learning how coffee is made—it was about deepening our understanding and appreciation for the entire coffee ecosystem. The next time we enjoy a cup, we’ll be reminded of the Perez family and the journey each bean takes before reaching our cup.
Special thanks to Coclatours for organizing this incredible experience.
