Peru "Mayar" Permaculture

PERU' MAYAR

In central Peru, in the department of Pasco, we enter the Oxapampa-Ashaninka-Yanesha Biosphere Reserve.

We are in one of the last undisturbed ecosystems of the South American country between the low Amazon forest of the tropical Andes and the montane rainforests.

In the uncontaminated spaces between 300 and 4,550 meters above sea level, a multifaceted wildlife lives with even rare species such as the Andean cock-of-the-rock, the white-lipped peccary, the South American tapir, the spectacled bear, the jaguar and the largest predator of the treetops: the harpy eagle. 

Here the native Yanesha community has always been dedicated to agriculture and cattle breeding.

The traditional work for a few years has met with the support of 7Elements Perù, the NGO active in the Oxapampa biosphere with social projects and training in permaculture cultivation. 

The Yanesha coffee born in the Mayar area of ​​Tsachopen was the first to be cultivated with agroecological techniques: without pesticides, herbicides, fertilizers and in line with the principles of conservation of the original characteristics of the territory and protection of the surrounding ecosystem.

Intense and robust with notes of chocolate, caramel, peanut butter and vanilla, the EarthSpresso Mayar Specialty Coffee is an enthralling journey of the senses.

An experience that seems to encompass the history of the Yanesha people, its roots that are firm, stable yet projected towards a regenerated future, in balance and symbiosis between different species naturally amalgamated.

Region: Oxapampa

Altitude: 1900 mt

Variety: Catimor, Caturra, Gran Colombia, Costa Rica 95, Typical

Cup profile: body good and persistent; aromas of fruit and caramel; acidity: sweet, citric; flavors of caramel, chocolate, toffee and molasses.