la higuera - peru - washed

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

La Higuera is an elegant, tea-like coffee from Peru. It opens with a touch of acidity and finishes with a gentle sweetness. Expect a complex yet soft profile with a light body.

about the beans-The Colasay Project: this coffee comes from farmers in small caserios (villages) in the Colasay District, located in the Jaen province of northern Peru.

at the farm: a typical farmer within this program has just over 2 hectares of land planted with coffee, and they are organically certified. The equipment can be quite simple, yet the coffees are often exceptional. Some farmers have their own parabolic dryers; others dry on plastic sheets outside their farms or use drying facilities at a neighbor’s or relative’s place. Though conditions may seem basic, we have seen outstanding coffees, well-dried on plastic sheets right outside farmers’ front doors.

varieties: Catuai, Bourbon, Catimor. As is common in northern Peru, the varieties within this group are often mixed, with some coffee trees dating back nearly 40 years. The farmers mainly grow local Caturra, Catuai, Bourbon, and some Typica, with Catimor being both rare and diminishing. Local producers often refer to their non-Catimor trees as “Bourbon” or “Costa Rica,” though they may actually be Caturra, Catuai, or other varieties.

picking: the farms are family-run, and everyone typically contributes. Some farmers may hire pickers during harvest season, but family members and neighbors also help each other pick coffee. This cooperative effort, known as “Mingas,” means “today for you, tomorrow for me.” Farmers generally pick in multiple passes based on the availability of ripe cherries.

processing: washed

crop year: 2024

area/province: Colasay

district: La Higuera

drying time: 12–25 days

altitude: 1,800–2,200 masl