Anne&Max espresso coffee beans
The Anne&Max huiskamer espresso is carefully chosen and roasted for best results in coffees with milk.
Nueva Florida Community
The relatives of Ramos Ccoillar, the founders of the Nueva Florida community, are originally from the Huancavelica region, located deep in the Peruvian Andes. The eldest son, Florentino, decided to leave the region and seek opportunities elsewhere, as the family’s potato business was not doing well. He found a plot of jungle land that was for sale and named it “La Nueva Florida,” which translates to“New Bloom.” And there he began planting his first coffee plants. All of this began 15 years ago. Over the years, more and more family members followed Florentino’s lead and joined the community on the plot. La Nueva Florida has since grown into a very small community, with all members hailing from the same Huancavelica region.
Youngest brother Amadeo checks the soil of the coffee plants
Anne&Max sets up clear coffee chain
All the basic ingredients for coffee are top quality here. Together with Cultivar (local exporter) and Keen (our coffee roaster), we have worked closely with the families of the past three harvests. In the first few years, we tested several selective harvests. And also shared our knowledge on controlled fermentation and drying practices. We spent time and effort to produce high quality coffee beans. On top of this, we calculated together how this should be translated into a fair price for the beans.
Last season (summer 2021) we continued to focus on improving harvest and post-harvest. We experimented with varietal separation and anaerobic fermentation. We found out with farmers that the biggest bottleneck for scaling up volumes of quality coffee is drying capacity. Low drying capacity and the ever-present humidity at the height of the plot makes drying one of the most difficult post-harvest challenges.
We immediately took action and purchased new drying beds for the coffee farmers of this plot. This close cooperation(direct trade) allows us to quickly communicate with the farmers about what they need to keep the coffee high quality on a consistent basis. Lucky moments for us in the form of the most tastiest cup of coffee. Lucky moments for them through the cooperation, they have constant income from their plot and the continuous pursuit of top quality.
Coffee Specifications
Country: Peru
Region: Junín
Province: Satipo
District: Río Negro
Location: Nueva Florida
Producers: Amadeo Ramos Ccoillar and Elisa Paraguay Quispe, Florentino Ramos Ccoillar, Rafael Paraguay Quispe, formerly Camasca, Albina Leandres, Saturnina Ledesma, Marcelino Limache Varieties: Typica, Caturra, Bourbon, Pache
Altitude: 1,750–1,800 meters above sea level.
Main harvest period: July–September
Processing: Depends on weather and temperatures, but averages 18–22 hours in open tanks (concrete). Washed with clean water.
Drying: Solar dryers with raised beds
Flavor profile: Very smooth body and high sweetness: dark chocolate, brown sugar, dried fruit, cinnamon, vanilla, and sweet lemon acidity.
La familia