Farm to Cup: A Stay at a Coffee Farm in the Andes
- Jun 15, 2017
- 2 min read
Lucmabamba is at an elevation of about 6,500'. The climate here is stable, Enrique tells us.
Not too cold, not too hot, which makes the area ideal for growing coffee. And actually, many
other things including avocados (called "palta" in these parts) the size of your head, bananas,
and plantains - all of which, including the coffee, of course, we would find on the breakfast
table in a little bit. (SCORE!)
Enrique has three hectares where he primarily grows arabica. He belongs to a cooperative
of organic growers in the area that farm without the use of pesticides. His coffee beans
are exported unroasted to Europe and the USA.
After picking a few coffee beans, Enrique would then give us a quick run-through
of how the beans would be peeled, then go through a fermentation process, before
it is sun dried for a few days.
Then it was back in the kitchen where the wood fire was waiting waiting for us
so we can start roasting beans. The Dutch provided everyone entertainment as
he amused everyone with his roasting skills. It took twenty minutes before the
beans started coloring and audibly popping. A few ocular and smell tests by
Teofila, Enrique's wife, and we were given the signal that the coffee is ready
to be ground. (While all this was going on, an aunt dropped by to deliver
some fresh green beans. I love this! Quechua women are about my
favorite photography subjects.)
And then breakfast was served! Everything was local and very delicious.
Of course we had to have coffee, drank blank, prepared slow-drip style.
It was delicious - it was nuanced and very strong. We would learn that Peruvians drink 5-6 cups a day. Could this be the secret to their happiness?
As much as we would love to linger since we enjoyed Enrique's family so much,
we had to get our hike on. We have 9.5 miles ahead of us on the part of the Salkantay
Trek that joins with the Inca Trail. We said our goodbyes and exchanged hugs.
It was adios for now. Machu Picchu is waiting.
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