La Prosperidad de Chirinos Cooperative

The co-op supports its 630 members through education and sustainability initiatives in a very remote area near the Andes Mountain in Northern Peru.

Year founded

1968

Partnered with Stumptown

2013

Varieties

Typica, Bourbon, Caturra, Pache and Mundo Novo

Processing techniques

Washed

What’s new

Recently the cooperative made a big investment in a large compost plant called a Pachakushi, which is used to create organic compost that is distributed among co-op members.

The Producer

La Prosperidad de Chirinos Cooperative supports its 630 members through education and sustainability initiatives, maintains model and learning gardens, a coffee nursery, and a guinea pig farm (a food staple here) as part of a food security program. We’re really excited about the growth we’ve seen so far and looking very forward to a bright future for a long term partnership.

Chirinos is located in a very remote and beautiful area in the Cajamarca Region in Northern Peru with breathtaking landscapes. When we travel here to meet our producer partners, travel is slow and bumpy. The coffee culture here is relatively young and the region is only just beginning to gain access to basic infrastructure, such as electricity and paved roads. Our last trip traveling through this region, we spent over 30 hours in the car.

When come for a visit, our producers always offer upon arrival a shot of homemade aguardiente, anise-flavored firewater booze that the locals (and many producers we know) make and store in plastic Coca-Cola liters. For dinner, we’re served freshwater fish, wild hen, or cuy (guinea pig) and rice and yucca, served with Aji sauce.

A cultural heritage and ethos of environmental awareness is embedded in the culture here, creating a mecca for organic coffee. Addressing the difficult issue of organic fertilization, Chirinos recently invested in a large compost plant and can now produce nutrient-rich organic compost that is distributed among members. Each producer primarily cultivates coffee on their small farms and brings it to Chirinos for processing. They depulp their coffee into wood or concrete tanks for fermentation and dry it on patios.

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