Gallito de las Rocas WASHED - Jaén, Cajamarca, Peru

Quick Facts

Producers: Members of Gallito de las Rocas comité

Country: Peru

Region: San Antonio (hamlet), San José del Alto (district), Jaén (province), Cajamarca (department)

Elevation: 1,700-1,960 m.a.s.l.

Variety: Catimor, Caturra, Typica, Pache, Bourbon, Catuai

Harvest: June - October

Process: Washed


Gallito de las Rocas

The comité of Gallito de las Rocas is based in a somewhat remote location, which can often be a barrier to communication. However, the coffee from its producers has shown significant promise in terms of cup quality, which has led Origin Coffee Lab to take an interest in providing education initiatives around fermentation and drying methods for the producers. This new relationship is a promising step toward building consistent quality and sustainable futures for the producers of this comité.

Origin Coffee Lab

During a chance encounter in 2016, third-generation Peruvian coffee producer José Rivera (a.k.a Pepe) - whose father was also a coffee exporter - was introduced to the founder of Metric Coffee in Chicago, IL. This led to an extended stay in the city, where José assisted over the next several months with roasting, public cuppings, account management - really anything he could - in order to be fully immersed in the consumer side of the industry.

With this experience at the forefront, José and his wife Mariagracia returned to Peru to launch Origin Coffee Lab alongside coffee industry veteran, Alex Julca, as the Director of Quality. The founders' deep roots in Peruvian coffee inform Origin Coffee Lab's ethos: to showcase the standalone quality of Northern Peru's finest coffees.

Origin's owned facilities include two warehouses, one cupping lab, and one dry mill - all in Jaén. The dry mill is new for the 2021 season, and includes a vacuum packing line for mirco- and nano-lots. They also manage two remote labs for cherry collection - one in Colasay and one in La Palma-Chirinos.

OCL and Comités

The standard cooperative model in Peru has typically rewarded harvest quantity over quality, leaving little room for producers to improve cup quality and sustainability while also maintaining a living. Origin Coffee Lab approaches their work with local producer organizations, comités, by cupping and assessing individual producer lots rather than blended cooperative lots, and by paying premiums to each producer based on quality. OCL also provides education in agronomy and finance as well as technical assistance through their Solidario program.

Flavor Notes

Citrus, Dark Chocolate, Almond

Processing Info


Immediately after harvesting, producers use a flotation process to clean debris and remove floaters (low density fruits). The next day, very early in the morning, they pass the coffee fruit through mechanical depulpers. They do this without any water, in order to preserve the maximum amount of mucilage attached to the parchment. The seeds are then driven to tanks or bags, where they remain for between 12 and 36 hours, after which they are washed and dried to a moisture content between nine and eleven percent. Farmers dry the coffee by placing polypropylene tents on the ground, or on tables, underneath a shade. The coffee is covered at night. The coffee is dried six hours a day for 10-20 days, depending on the atmospheric conditions.

Regional Info

Jaén, Cajamarca, Peru

Jaén is one of thirteen provinces in the northern department of Cajamarca, Peru. It is characterized by mountainous terrain, high temperatures, and a heavy rainfall season from October to March.

This is the region where Origin Coffee Lab has its main office. Most of the farms around Jaén are 2-3 hectares. Because of the larger farm sizes, it is significantly easier to bulk their coffee into lots. In addition, these farms’ proximity to OCL's office makes for less costly logistics and a much quicker feedback loop for product quality.


Photos & Content Courtesy of Origin Coffee Lab