The first School that Coffee Built project in Primero de Mayo, Peru was such a success, we’re teaming
up with the nearby village of Agua Azul to build a second school!
Owners Doug and Jason were able to visit Agua Azul during the 2018 harvest season to meet the farmers
and their families firsthand. While they were there, they learned that the key needs are to build a
preschool next to the existing elementary school so that everyone can be in one area during the day.
Plans are also in place to build new bathrooms with running water and a community kitchen. There is also
a huge interest in getting Internet access and a computer to begin teaching English and online skills!
Internet access and improved educational spaces will greatly improve academic performance throughout the
community, both now and for future generations.
In true partnership with our Peruvian farming community in the town of Primero de Mayo, we’re teaming
up with the farming co-op to rebuild their school in an effort to further support the educational
efforts to build social and economic sustainability for generations to come. Throughout 2018, proceeds
from our Peruvian coffees will support the efforts to improve the school (rebuilding the structure,
adding electricity and installed a running water system) and community.
This past year, we were presented with the opportunity to partner with our Peruvian farming co-op, Primero
de Mayo, to rebuild their school building, and we couldn’t be more honored to be involved. Owners Doug and
Jason were able to visit the co-op (via planes, cars, and mules!) and as they met the farmers and their
families, they were also able to witness firsthand the impact that this new school will have on the entire
community. The finished project will not only provide an improved learning environment for the children,
but also provide a communal meeting space in which the farmers can improve their own farming techniques,
and pass on their knowledge of coffee farming to the generations to come.
Materials have been gathered for the schoolhouse rennovations. Bricks have been carried through the jungle
by mule (43 bricks at a time!). The existing walls have been demolished in preparation for the new,
sturdier and better weathering structure that will house day to day school activities, town meetings, and
Currently on the coffee farm, the farmers are continuing to prep for the coffee growing season. Planting
occurred a few months ago, and now, farmers are continuing to monitor the fields to ensure pest and
disease problems can be prevented, ensuring a bountiful crop for harvesting.
Our coffee farmers in Peru are now thinning the fruit on the growing coffee plants, to allow for more
shade on each individual plant. This will help to improve not only the quality of the Arabica coffee bean
itself, but also guarantee a higher quality cup of coffee as an end result.
How cool is this? Wood from the region, prepared by a local team of carpenters, was used for the trusses
for the new roof of the school house. So much love and hand craftmanship is already going into the school,
we can't wait to see the rest of the school house take shape over the next few months.
Wood is being removed and replaced with concrete beams to help with longevity of the structure, steel
panels will be reused.
Primero de Mayo is not only the name of our partner community in Peru, but the start of the coffee
harvesting season! The coffee crop is picked by hand, Over the next few weeks, the pickers will select
only the ripe coffee cherries off each plant, signified by the deep, dark red color of the fruit.
The school is taking shape before our very eyes - the new structure is a complete game changer for the
farmers and their community - The concrete for the septic system is almost fully set! Having running water
in the school is a complete game changer for the farmers and their families - not only does this mean the
school house will have running water and plumbing for a bathroom, but the kitchen in the center of the
school house will also be fully functional. Town meetings, farming education sessions, and celebrations
will now be able to be prepped in a state of the art kitchen for generations to come.
Final touches are starting to fall into place for the schoolhouse! New floors are complete throughout, the
doors and windows have been installed, and a fresh coat paint of paint all around has really made the
structure a sight to see.
Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage.
Depending on location and local resources, coffee is processed in one of two ways: dry or wet processing.
The Dry Method is the age-old method of processing coffee, and still used in many countries where water
resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in the
sun. In order to prevent the cherries from spoiling, they are raked and turned throughout the day, then
covered at night or during rain to prevent them from getting wet. Depending on the weather, this process
might continue for several weeks for each batch of coffee until the moisture content of the cherries drops
The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only
the parchment skin left on. First, the freshly harvested cherries are passed through a pulping machine to
separate the skin and pulp from the bean.
Then the beans are separated by weight as they pass through water channels. The lighter beans float to
the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating
drums which separate them by size.
After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a
combination of factors -- such as the condition of the beans, the climate and the altitude -- they will
remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the
parenchyma) that is still attached to the parchment. While resting in the tanks, naturally occurring
enzymes will cause this layer to dissolve.
When fermentation is complete, the beans feel rough to the touch. The beans are rinsed by going through
additional water channels, and are ready for drying.
These beans can be sun-dried by spreading them on drying tables or floors, where they are turned
regularly, or they can be machine-dried in large tumblers. The dried beans are known as parchment coffee,
and are warehoused in jute or sisal bags until they are readied for export.
The schoolhouse is serving as so much more than just an education center. The new state of the art
kitchen allows the entire community to gather for a meal together!
Harvest season is coming to a close, and the new coffee crop will find it's way to our roastery back in
Denver, Colorado. Each one of our brands utilizes the Peruvian coffee farmed in Primero de Mayo - from our
bright and delicious Boyer's Organic and Mashup Coffees to the Pure Peruvian coffee found in our Boca Java
lineup. Don't forget! Proceeds from every bag sold in stores or online go directly back to the schoolhouse
building project - we couldn't have made this happen without our amazing customers' support! Peruse
thorugh our full lineup of Peruvian coffees at the bottom of this page!
Our owners Doug and Jason headed back to Peru for a very special visit. Not only did they have a chance
to visit the dry coffee mill and cup the latest coffee crop, but they were also able to attend the
celebration of the completion of the School that Coffee Built in Primero de Mayo.
What an incredible honor to see the impact of this new school building first hand!
The project has been such a great success, there is talk of scouting out a second location for a new
school project in one of the nearby coffee farming communities. More to come on this exciting new endeavor
With the additional funds raised through this program, a brand new playground was added to the school!
While in Peru, Doug and Jason were able to visit the schoolhouse. The children were eager to show off
their new classroom, now full of books, art supplies.
In a continued effort to improve coffee quality, materials were brought to Primero de Mayo and raised
drying beds were built. These drying beds are a game changer, and keep the harvested coffee cherries off
the ground and allow air to circulate more easily. The end result: clean cherries that dry evenly,
creating a more consistent, higher grade coffee.
The community kitchen also received a new stove and refrigerator! The journey to Primero de Mayo meant
several hours worth of hiking with mules and everything else was carried by hand! Post installation, the
stove and refrigerator have become big assets in the community gatherings.
The 10 drying beds are officially installed and now in use! A demo plot has also been installed right
next to the school as part of the test farm. Building here is now officially complete!
Producers continue to receive education on the best agronomic practices thorugh programs brought to the
co-op through our partnership with Volcafe.
This past year, we were able to build a school in Primero di Mayo, and thanks to the support of our
customers, we're setting out to build a second school in the nearby community of Agua Azul.
Owners Doug and Jason were able to visit Agua Azul not too long ago, and while they were there, they
learned that one of the biggest needs in this village is to build a preschool next to the elementary
school so that everyone can be in one area during the day. Plans are also in the works to build new proper
bathrooms and a kitchen to allow for community gatherings. They are also interested in getting Internet
access and a computer to begin teaching English and online skills!
Blue prints and materials have been delivered, and preparation for the new building has begun. Materials
are driven up to Agua Azul from Moyobamba, about 2 hours away. A road was essentially built just for this
portion of the project, the trail leading up the mountain was (and still is) quite steep and difficult to
maneuver in any type of moisture.
Not only do the coffee farmers and their families take care of their coffee plants, which are now starting
to be harvested, but on top of all of that they also are helping to build the school. A general contractor
was hired to help spearhead the process, but the building itself will be completed with everyone's
Luna Team Visits Agua Azul!
Since 1965, Boyer’s Coffee has been slow roasting their coffees at high altitude, ensuring the smoothest
cup in the Rocky Mountains. Each small-batch roast of 100% Arabica beans has been sourced from around the
world. The tradition started by Bill Boyer over 50 years ago lives on, with a vast variety of roasts and
flavored coffees to suit any coffee drinker’s tastes.
As coffee connoisseurs, “gourmet coffee” has a whole new meaning. Each bag of Boca Java coffee is
completely roast to order, meaning we won’t roast it until you order it. Once your order is received, we
take the specialty grade beans, handcraft a small batch with your name on it, and send it to your door the
day after it roasts. Each cup that you brew and enjoy at home is the freshest coffee you will ever taste!
We believe that every factor in the coffee growing process affects the end product - from the climate,
soil, water structure, harvest timing, and so on. That’s why we work hand in hand with our coffee farmers
worldwide to bring a variety of the finest specialty grade USDA Organic and Fair Trade certified coffees
to coffee drinkers that share our passion for roast-to-order, ethically sourced coffees.
Our Craft Coffee program is dedicated to ethically sourcing the highest quality Arabica beans, all of
which are fresh-roasted and delivered as soon as possible to each local store. We believe our stronghold
lies in not only the personal relationships we have with our coffee farmers, but also the understanding we
have of the subtleties of coffee flavor brewing method, allowing us to bring the best blends to our
customers with the finest taste.
Get ready for the boldest tones of chocolate ever found in a dark roast with our MashUp of Sumatran and
Peruvian coffees. The strength and spiciness of Sumatra meet the perfect milk chocolate counterpart when
paired with coffee grown by our farming friends in the Primero de Mayo community of St. Martin, Peru.