010 – Nancy Mendoza
010 – Nancy Mendoza
010 – Nancy Mendoza
010 – Nancy Mendoza

010 – Nancy Mendoza

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The first coffee of our 2025 season comes to us from the same cooperative that brought us AVIARY#002. A young third-generation coffee grower in Cajamarca, Peru, Nancy Mendoza. received Gesha seeds from Costa Rica via her friend Wilder Garcia and planted them at her 2 hectare farm in pursuit of better prices for her coffee.

From Christopher: "Peru, with its soaring elevations and strong cooperative architecture, has quickly established itself as a producer of exceptionally high-quality and sought-after coffees. The adoption of exotic cultivars such as Gesha from collections in Panama and Costa Rica has led to higher prices for many of Peru's smallholders, who grow, on average, on less than 2 hectares of land each.

"As I was exploring coffees to feature for 2025 season, I reached out to the supply chain partners we'd worked with in 2024, in the hopes of repeating at least a portion of our purchasing through the same producers. Joel from Yellow Rooster noted that he was importing individual producer separations from the same cooperative led by Maria Nieves, who produced AVIARY#002, Alpes Andinos—including many from women. While women remain both marginalized and minorities within the global supply chain, research demonstrates that involving women in finances of production leads to greater financial security and producer equity. 

"This coffee, exported through Alpes Andinos, comes from Nancy Mendoza—a young, quality-focused producer who grows on 2 hectares in Cajamarca—and presents in the cup with vibrant florals of jasmine and lavender supported by structured acidity and a fruited character that presents as pineapple, blackberry and mandarin."

This coffee is scheduled to be roasted the week of February 24, 2025.

TASTING NOTES: Floral, lavender, blackberry, mandarin, pineapple
ROAST: Light to very light, to accentuate the structured acidity of this coffee and present its fruited character as ripe and juicy
ACIDITY: High acidity; very bright
FUNK: This is a clean, floral-forward washed coffee with a tropical, citrus fruit quality but without pulpy or funky flavors
FOR FANS OF: Beautiful washed Geshas; vibrant cups; women smallholders

FARMGATE PRICE: 3,000 soles per quintal
FOB PRICE: initially $7.51, $16.59 after quality bonus/second payment
LANDED PRICE: $16.90/lb after quality bonus

Coffee in Peru is grown primarily by smallholders who either process cherry to dried parchment themselves or deliver cherry to a cooperative for centralized processing. Because this coffee grows on Nancy's 2 hectare farm and she processed it herself, her costs are associated not only with the maintenance of her farm and production, but harvesting and drying as well.

At the time of the purchase of this parchment from Nancy, the exchange rate was 1 USD = 3.70 soles. The standard unit of measurement in Peru, a quintal, is the equivalent of 55.2 kg. The price per kg of parchment is therefore 54.3478261 soles per kg, which, assuming an typical milling performance is the equivalent of $6.61 per lb of green coffee. On top of that, Alpes Andinos charged $0.90 per pound for export expenses related to logistics, processing, packing, commissions, administrative fees and sampling.

Upon evaluation of the pre-shipment sample, however, both Aviary and importer (Yellow Rooster) scored the coffee exceptionally well, resulting in an adjustment to the payment to Nancy with an addition of a quality bonus.

In 2024, harvest in Cajamarca fell far below prediction during the same months that the C-market began its ascendance. This drove up local pricing and export pricing, creating substantial competition locally.

This coffee was exported through the cooperative that Nancy is a member of, Alpes Andinos, which provided warehousing and milling as well as export services for her coffee.

Gesha grown between 1800-1900 masl at El Pedregal in Cajamarca, Peru; hand-picked and sorted for ripeness in August 2024; pulped; fermented overnight in plastic for 12 hours; washed; dried on tarps on the roof of her home for 12-15 days.

This coffee is roasted quite light to highlight its florality and brightness while also bringing out fruited character. I recommend resting it for at *least* 4 weeks from its roast date for filter brewing and 6-10 weeks for espresso-style preparation (though you may wish to try it earlier to enjoy how the coffee changes and opens over time).

As filter, I prefer a ratio of 1:17 using low-agitation methods of extraction resulting in 22-23% EY.

Import into BeanConqueror

A MESSAGE FROM THE PRODUCER

Thank you for the opportunity you have given me to export my product. Since the field work is very hard, we have to get up very early at harvest time to harvest the coffee, process and dry it correctly, but still I am very happy to know your customers like my brand. Now I am fighting day by day—and my goal is to have my own coffee shop in Peru and be able to offer customer many, even better products.

Our goal is to improve the quality every year, more and more.

Apart from coffee, I plant vegetables for my own consumption as well as for my staff. Hopefully one day I can also offer more. I also have cattle and my goal is to be able to offer cheese, milk and natural yogurt.

Thank you a thousand times for this opportunity. I have no words to express how happy it makes me. I hope this year we will work hand in hand and you will come to my house to share a lunch all from the countryside, "fresh," as they say here in Peru.

Many greetings to your family, blessings, may God guide our steps.

- Nancy Mendoza Arribasplata