PERU EL GUAYAQUIL MAMIMO

This coffee comes from the El Guayaquil farm, located in the Chirinos district of Cajamarca. The owners, Marina and her husband Sarmiento, have been working with coffee for more than 20 years, and the farm is run by their family with the additional help of six employees during the harvest within months of June through October. The small farm is just 3 hectares of coffee growing area, situated at almost 1800 masl. Coffee is grown under shade trees (around 60 per hectare) between guabas, pajuros and timber trees and fertilised using island guano and compost.

Once harvested, the coffee is washed and left to rest for 16 hours before being sun dried. Initially, it is dried in reduced sunlight. and moved constantly to ensure even drying. The drying period can last between 25 and 30 days. Once dried, the coffee is stored in plastic and rested. Once ready, the coffee is taken to Falcon’s warehouse in Jaen, where it is assessed for quality. At this stage, a price is agreed for the coffee depending on its perceived cup score. Prices are set according to lot quality, and Falcon aims to pay 30% above the local price as this quality bonus will have a huge impact on the farmer’s livelihood and that of their family. Finally, the coffee is transported to a plant called Café Selva Norte SAC and checked for any defects before being bagged and moved to the coast for shipping.