This coffee is from the Finca Vidurraizaga Estate. The estate, which covers four farms in Peru, is owned and operated by brothers Jhonny and Brenard Vidurraizaga along with their father Wilfredo. Though the estate was only officially founded in 2014, the brothers are fifth generation coffee workers.
The farms are located in the community of Villa Rica, in the Biosphere Reserve of Oxapampa-Ahaninka-Yanesha, a UNESCO world heritage site. The Vidurraizaga family credits all of their success to their community. The estate has a strong focus on family, community, and preservation of the local ecosystem. Investing into maintaining the native flora, fauna, soil care, and the renewal of forest species.
After seeing the experimental fermentation processes being used by Colombian coffee farmers in 2013, the Vidurraizaga family began experimenting with lactic fermentations to create new taste profiles in their coffees. Their main goal during this time was to experiment and learn as much as they could about creating these profiles in Peru. They found the lactic fermentations yielded flavours of panela and sugar cane. They spent years perfecting this technique. Jhonny began taking courses to better understand the way the microbiome affects flavours. After fermenting sauerkraut, wines, and kombucha, Jhonny began to learn how to manipulate these microbiomes in fermenting coffee.
The coffees they produce now are a culmination of rigorous experimentation and the hard work of a community to grow unique coffees while preserving the surrounding ecosystem.
The Vidurraizaga family still continues to experiment and push the limits to create new coffee experiences.