Jose Maria Campos’s grandparents came to La Higuera in search of land during the 1940s. This remote area in the Colasay district was sparsely populated, and land was cheaper than in Piura—a region roughly 200 miles west from which they emigrated. Today, La Higuera is less remote, but only slightly so. The partially paved road to get to this community was only completed in 2005. Coffee farms dot the hills in every direction and are the primary source of income for those who live there. During our visit to La Hierba Santa in late 2022, it took more than an hour to walk from the nearest unpaved road to reach the beginning of Jose’s property. His four-hectare farm spans roughly from 1800–1950 MASL, planted primarily with a locally-adapted Bourbon variety referred to in the area as ‘Bourbon de Colasay,’ along with some Catuaí. Jose depulps his coffee cherries the day after harvesting, placing the sticky parchment in plastic bags under shade to ferment for two to three days before washing the coffee in a wooden tank. Afterward, the coffee is placed in solar dryers until it reaches the ideal moisture content. This process can take anywhere from 10–20 days, depending on the weather.
We were introduced to this amazing producer through our exporting partner, Origin Coffee Lab (OCL). Historically, the highest-regarded areas for coffee in Jaén province have been north of the capital city. In 2017, Origin Coffee Lab began tasting samples from lesser-known districts in the remote and mountainous areas to the west and southwest of the province. These coffees’ flavor profiles were unique, and OCL began purchasing small lots at prices well above the regional average. Since then, OCL has opened a cupping lab in the region and purchases coffees from farms located in Colasay, San Felipe, and Chontalí. In the center of these communities stands a large mountain called La Viuda (The Widow). This towering peak is a geographical focal point, visible from many of the small communities in the area. This includes La Higuera, which has served as the backbone of lots making up our La Viuda product for the past few years. The coffees from this area have been some of our favorites in all of northern Peru. When we tasted Jose’s coffee, it was clear this lot should stand on its own as a limited release.
