EL EDÉN

El Edén, in the highlands of Cajamarca, Peru, is part of a network of farms striving for micro-lot excellence. With support from regional centres like El Triunfo and La Palestina, farmers here adopt advanced processing methods and grassroots knowledge exchange. Semi-anaerobic fermentation highlights the potential of Peruvian Red Bourbon, producing cups that rival the best exotics while remaining rooted in smallholder communities.

Semi-anaerobic fermentation:

• Red Bourbon cherries harvested at peak ripeness
• Partial oxygen-restricted fermentation in sealed tanks
• Carefully monitored fermentation before washing and drying

The process accentuates red berry sweetness, floral aroma, and citric brightness.

El Edén’s semi-anaerobic micro-lots are part of a movement in San José del Alto to improve quality and resilience through shared practices. With collection centres in El Triunfo and model processing at La Palestina, local comités and mingas are key in strengthening community knowledge and farmer livelihoods.