Ericson Luque
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Ericson Luque is a second-generation coffee producer based in Amaybamba, Cusco, Peru, who manages a small, high-altitude farm known as Nueva Esperanza. He is recognized for his commitment to traditional, regenerative farming practices and the cultivation of high-quality coffee varieties like SL9, which are prized by specialty roasters for their distinct floral and fruit-forward flavor profiles.
Ericson Luque represents a new generation of specialty coffee producers in Peru, operating a small, one-hectare garden located in the Amaybamba region of Cusco. His work is deeply rooted in family tradition, as he is the son of Lucio Luque, a producer whose coffee has also gained recognition in the specialty market. By managing his own plot, Ericson continues the legacy of his family while applying regenerative agricultural practices that prioritize the long-term health of his land and the quality of his harvest.
The farm, Nueva Esperanza, is situated at an impressive altitude of 2,000 meters above sea level. This high-elevation environment is a critical factor in the quality of the coffee produced, as the cooler temperatures and specific microclimate of the Cusco region allow for slower cherry maturation. This extended development period is essential for the accumulation of complex sugars and acids, which ultimately define the cup profile of the coffee.
Ericson is particularly noted for his cultivation of the SL9 variety. This variety, combined with the farm's favorable terroir and the producer's meticulous attention to detail, results in a coffee that is highly regarded by specialty roasters. The flavor profile associated with his production often features delicate notes of orange blossom, lychee, and red berries, reflecting the high genetic potential of the plants he nurtures.
Processing at Nueva Esperanza is handled with precision to ensure the integrity of the harvest. Cherries are hand-picked at the peak of ripeness and undergo a flotation process to remove any defects. The coffee is then de-pulped on the day of harvest and subjected to a 36-hour dry fermentation period. Following fermentation, the beans are dried in a parabolic dryer, a method that provides controlled conditions to protect the coffee from environmental fluctuations during the drying phase.
For the specialty coffee industry, producers like Ericson Luque are vital to the supply chain. His small-scale, high-quality approach exemplifies the shift toward traceability and the recognition of individual farmers who prioritize quality over volume. By working with roasters who value his specific farming methods, Ericson is able to secure a market for his high-altitude, carefully processed lots, which in turn supports the economic sustainability of his small farm.
Ultimately, the story of Ericson Luque is one of continuity and refinement. By building upon the foundational knowledge passed down by his father and integrating it with the rigorous standards of the modern specialty coffee market, he has established Nueva Esperanza as a source of exceptional Peruvian coffee. His work serves as a concrete example of how smallholder farmers, through dedication to specific varieties and careful post-harvest processing, can achieve significant recognition in the global coffee community.