*Roast days are Tuesday and Thursday. Order by Sunday 11:59pm EST
for Wednesday shipment or Tuesday 11:59pm EST for Friday shipment.
Initial orders to be fulfilled with our January 27th roast date.
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Jose Rivera
Specs
Producer Jose Rivera
Farm El Rejo
Region Jaén, Cajamarca, Peru
Harvest Summer 2025
Varieties Sidra
Process Washed - Double Fermented
Altitude 1,700-1,850 masl
Importer Apex
Jose Rivera
Producer Profile
Jose Rivera—the owner of Origin Coffee Lab—owns and operates his farm, Finca El Rejo at 1,750-1,800 masl in San Jose de Alto, Cajamarca. El Rejo is a small, one hectare farm. As a coffee exporter, Jose started the farm in order to build first-hand experience with sustainable production and better understand the challenges faced by coffee producers. On the farm, Jose primarily grows Bourbon, intercropped with banana trees to provide shade and promote healthy soils. He also experiments with other varieties, such as Marshell, SL9, and Sidra. The goal of the farm is to build a replicable sustainable farming model to help strengthen producer resilience and cup quality.
Brewing Jose Rivera
Recommended Use: FILTER
Where to Grind: Start at a fine setting within our recommended grind range*
*Refer to our Grind & Brew Guide for recipes and grind setting ranges tailored to specific grinders and brewers.
For best results we recommend resting your filter coffee for two to three weeks post-roast before brewing.
Cajamarca
Cajamarca is the most famous of Peruvian growing regions. It sits on the border with Ecuador. The Eastern and Western Andes meet in the region, helping create distinct microclimates that are ideal for growing high-quality coffee.
Sidra
Sidra, or Bourbon Sidra as it is frequently called, was created by cross-breeding bourbon and typica. The result is a variety that has quickly gained prominence and spread across Ecuador due its potential for extremely high cup quality. Genetic testing done by World Coffee Research classifies Sidra as an Ethiopian Landrace Variety. There is some indication that there is more than one genetically distinct variety being called Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness and prominent acidity.
Washed - Double Fermented
Fermented in cherry for 24-36 hours. Depulped and then further fermented in a tank for another 24-26 hours. The coffee is then washed to remove mucilage and dried slowly on raised beds for 18 to 20 days.
Transparency
IMPORTER | Apex |
FARMGATE PRICINGWhat's this?FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs. Farmgate: the price paid by the exporter or other buyer to the producer or producer organization. | Jose exports his own coffee and didn't disclose what he paid himself |
FOB PRICING | $9 USD per lb |
SUBTEXT PAID | $12.44 USD per lb |
LOT SIZE | Total lot size of 30 kg. Subtext purchased the full lot. |
RELATIONSHIP LENGTH | Apex has been working with Josefor three years but this is the first year they have purchased coffee from his farm. This is also the first year we have purchased his coffee. |
QUALITY | Subtext cupping score of 87 |