Peru Trip Recap: Strengthening Roots in Jaén

At Queen City, we believe coffee is about more than flavor. It’s about people, place, and the shared work that connects us across the globe. This past month, we traveled to northern Peru to deepen those connections with partners both old and new.

The trip came by invitation from our friends at Falcon Coffee, the exporter/importer behind the Peruvian lots we’ve roasted in the past. While in the region, we also reconnected with the Aromas del Valle team, producers of the Gran Amoju lot we just started roasting this past season.

From Lima to Jaén

Our journey began in Lima, followed by an early morning flight north to Chiclayo and a six-hour drive through winding mountain roads to Jaén. This dusty valley town is one of Peru’s most important coffee trading hubs.

During peak harvest, Jaén is alive with movement—trucks, tuk-tuks, and motorcycles carrying freshly picked coffee from the surrounding farms. Intake warehouses line the streets, each one a critical link between producers and the global market.

Innovation at Falcon’s Intake Warehouse

For four days, Jaén was our base as we spent time at Falcon’s intake warehouse and quality control lab. Their model is remarkable: farmers deliver parchment coffee, which is quickly sampled, milled, roasted, and cupped—all within 8–12 hours. Based on the results, producers are paid within this same timeframe.

This efficient, transparent system empowers producers and sets Jaén apart as a uniquely competitive environment. With multiple exporters operating in town, producers are free to shop their harvests and secure the best price. The result: quality coffee rewarded with quality prices.

Visiting Farms Across the Highlands

Each morning began at the cupping table, evaluating fresh intake lots. From there, we set out into the mountains to visit farms across Bellavista, Chirinos, and San Ignacio near the Ecuador border. Over four days, we met with numerous producers, each showcasing their unique processing styles and cultivation practices.

We walked through rows of caturras and bourbons, alongside plantings of high-value varieties like geisha. Conversations ranged from processing innovations to sustainability challenges, reflecting the creativity and resilience of producers committed to pushing Peruvian coffee forward.

Coffee, Culture, and Hospitality

If coffee was the reason for our visit, hospitality was the heart of it. We were welcomed into homes and kitchens where meals of chicken, goat, yucca, and even cuyo (guinea pig) stretched long into the afternoon. Fresh mangoes and pineapples were pulled straight from the fields, reminding us that coffee is part of a larger agricultural story.

For several producers, this was their first time meeting roasters in person. Sharing tables, stories, and cups of their coffee was a powerful reminder of why these trips matter: connection, recognition, and respect.

Looking Ahead

This trip was about more than sourcing coffee. It was about strengthening relationships and building new networks in a region that’s becoming one of the most exciting origins in the world. Jaén is the hub for some of Peru’s best coffees, and we’re proud to have met the producers who make it possible.

As these lots move from the mountains of northern Peru to our roastery in Denver, we’re excited to share their story with you. Keep your eyes out for fresh lots dropping later this year and early next.