A Day on the Farm | Peru Part 2

Posted on January 22, 2020

Laird Hamilton at the Peruvian coffee farm

Our second day in Peru began at the crack of dawn. We enjoyed a breakfast spread of local fruits, prepared by the farmers. The team drank coffee and enjoyed starting the day in such a stunning setting. Per usual, Laird helped get the day going by mixing up Laird Superfood lattes for everyone on the farm.  

Watch a recap of the day below, and read on for more details about our journey on the farm!

We spent the day working closely with the family that runs one of the farms. They took us high into the hilltops of their land and showed us their harvesting process in detail. The owner took us to a tiny house he built at the highest point of his land. He created it to be a beautiful place to escape to and take a break during the day. The views were breathtaking. While we walked through the farm we met a few of the coffee bean pickers and learned about each step of the process. The sweeping scenery with low-laying clouds was gorgeous, and everyone on their team was extraordinarily welcoming.

Laird Hamilton in Peru

We followed the farmers back to the home-base and got to participate in the entire process of milling, fermenting, drying and mulching the bean skins. 

After our day of harvesting at the farm, we traveled back to the warehouse facility, that we visited on day one, and partook in the intricate process of "cupping." Cupping is the unique tasting process of contrasting bean flavor profiles roasted with slight variations in climate. A standard cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body, sweetness, acidity, flavor, and aftertaste.

Laird Hamilton with Peruvian Coffee

It was amazing to see the care the team puts into the cupping process, ensuring that we select the roasted beans with the best flavor possible. Laird donned an apron and conducted the entire elaborate tasting process of smelling and slurping coffee.

The sun started to set and we said a final goodbye to the farmers. We are so thankful to work with these incredible farms that dedicate so much care to producing some of the best coffee beans in the world.

After a bittersweet goodbye, we moved onward to the next part of our Peruvian adventure; the ocean.

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