Meet the Women Behind Our Cold Brew Blend
Las Damas de San Ignacio means "The Ladies of San Ignacio." It's the name of a women's committee inside COOPAFSI, a coffee cooperative in northeastern Peru, and it's the coffee we use for our cold brew. Here's who they are and why we chose this coffee.
How It Started
COOPAFSI was founded in 1968 by 10 producers and a priest named Francisco Cuentas. Their goal from the beginning was straightforward: improve the livelihood of producers and their families by improving the quality of their coffee, so they could earn fair prices for their work. The cooperative has since grown to 432 members. 100 of them are women.
In 2012, the women within COOPAFSI formed their own committee -- not to separate from the larger cooperative, but to organize as a group, work together toward shared goals, and have a stronger collective voice. Since 2016, that group has operated under the Las Damas de San Ignacio name as a distinct brand within the cooperative's coffee offerings. The women have continued to develop through training programs and now serve on the cooperative's boards of directors.
Luzmila Feliu, who coordinates sales and logistics for COOPAFSI, hosted our distributor Royal New York on an origin visit to the farms. Cruz Maria, Herlinda Tocto, and Maria Emita are among the producers working within the Las Damas group, and when they heard their coffee was reaching customers in the United States, they were glad to know it.
More Than Coffee
One thing worth knowing about Las Damas is that their work doesn't stop at coffee. With the support of COOPAFSI, the women's committee has built out a range of additional projects: honey production and sale at a national level, biogardens that supply food for their families and produce for local markets, and handmade crafts they sell themselves. The goal is to keep expanding these efforts with the support of the cooperative and the buyers who choose their coffee.
The farms are called "chacras" -- a feminine word in Spanish, used to describe a small farm where fruits, vegetables, animals, and coffee all grow together. That word gets at something real about how these farms operate: coffee is part of a larger ecosystem, not the only thing happening on the land.
What They're Up Against
Coffee farming in Peru isn't without its challenges. Since 2013, producers across the country have been managing la roya, or coffee leaf rust, a fungus that can affect 30 to 40 percent of Peru's total crop in a difficult year. COOPAFSI has been proactive about it. At lower altitudes where la roya thrives, they've planted roya-resistant varietals like Catimor, and producers blend it with Typica or Mundo Novo to bring the cup quality up. Shade-grown practices, improved composting, and water purification systems using bamboo have all been part of the approach.
Climate patterns have also shifted the harvest -- most of their production now runs 15 to 30 days later than it used to, due to heavier early-season rains. Covered drying patios and guardiola dryers at the mill help the cooperative adapt without sacrificing quality.
The Coffee
The farms sit at 1,100 to 2,000 meters above sea level. At that altitude, coffee cherries mature slowly, which builds more complexity and natural sweetness in the cup. The coffee is fully washed and dried on patios or with solar dryers. Varietals include Typica, Caturra, Mundo Novo, Bourbon, Catimor, Pache, and Catuai. It carries both USDA Organic and Fairtrade certifications.
For our cold brew, we roast this coffee medium-dark at two temperatures, which draws out the melted chocolate and berry character that works so well over a long, cold steep. The result is smooth and full-bodied, with dark chocolate and plum notes that hold up well over ice.
We steep at a ratio of one pound of coffee to one gallon of water for 24 hours at 40 to 50 degrees, using a coarse grind. From there you can drink it straight over ice, cut with water, or add milk.
Make It at Home with a French Press
You don't need any special equipment to make cold brew. A French press works well and keeps things simple.
What you need:
- 3/4 cup coarse ground coffee (this is a good place to use your Las Damas)
- 34 oz cold water
How to do it: Add the grounds to your French press and pour in the cold water. Give it a gentle stir to make sure everything is saturated, then put the lid on without pressing. Let it sit in the fridge for 12 to 24 hours -- 12 hours gives you something lighter and brighter, 24 hours gives you more body and depth. When it's ready, press slowly and pour over ice.
Watch us make it on Instagram here.
Order your own French Press here.
Try It This Weekend
We're offering 20% off our Cold Brew this weekend with code LASDAMAS at checkout. Available as a 12oz tin ($24) or a 5lb bag ($115). 20% Off valid through 08/24
Sources:
- Origin Report: Peru COOPAFSI & Las Damas de San Ignacio -- Royal New York
- Las Damas de San Ignacio -- DRWakefield
- Cooperativa Agraria Frontera San Ignacio -- DRWakefield