The San Felipe District is located in the highlands of Jaén and shares a climate similar to that of Callayuc and Cutervo—regions that have recently gained attention for their ideal conditions for producing high-quality coffee. With temperate weather, high altitude, and low humidity, the area promotes slower cherry ripening and parchment processing, which enhances cup quality.
This particular lot comes from the sub-district of La Cocha within San Felipe. In addition to coffee, smallholder farmers in the area also cultivate rice and sugarcane, both for local consumption and as a supplementary source of income.
Through the Cooperativa Aromas del Valle, these smallholders receive agrotechnical support and access to agricultural inputs such as fertilizers, seedlings, and shade tree saplings. With rigorous quality control measures in place at the cooperative’s cupping facilities in Jaén, Aromas del Valle is able to offer high-quality community lots like this one. The team carefully cups individual submissions from producers, allowing them to assemble and present complex, high-quality regional and microlots.
In recent years, Cooperativa Aromas del Valle has placed greater emphasis on sourcing from Cutervo Province and its neighboring districts.
Processing
Coffee cherries are selectively handpicked and undergo an average fermentation period of 24 hours after depulping. Drying takes place on raised African beds, with direct sun exposure during the day and a transparent cover at night to retain heat. This process continues for 20 to 25 days until the beans reach an export-ready moisture content of 10.5%.
At the start of each harvest, Aromas del Valle provides training and workshops for producers, focusing on best practices for harvest and post-harvest management. These sessions emphasize consistency and adherence to the quality standards required for microlot and regional lot classifications.
