PERU UNNI NAVARRO

Don Richard Navarro Loayza is a producer and entrepreneur who has been dedicated to the cultivation of coffee for approximately 20 years. This coffee comes from his San Jose plot, purchased in 2005. The plot covers an area of 5 hectares, of which 4 is coffee and 1 is forest. The farm is located at an altitude of 1850 meters and is planted with a range of varieties such as Caturra, Catimor, Bourbon, Pache, Catuai, and Pacamara. Within the same plot, an agroforestry system is planted with guabas, alders, laurel, and pine.

Ripe cherry is selectively harvested and rested under shade for two days. Once pulped, anaerobic fermentation occurs as the coffee is stored in bags and, depending on the climate, will rest for a further period of between 36 and 40 hours. The coffee is then washed and taken to sundry on patios.

The coffee is then delivered to the Falcon Coffees warehouse in Jaén, at a distance of 4 to 5 hours from the farm. Once the coffee arrives at the warehouse, it goes through a quality filter. After this process, it is taken to the drying mill Selva Norte, which is located 10 kilometers from the warehouse. Here the green coffee is classified and packed in airtight bags that guarantee quality until reaching its destination. After this process, it is taken to the port located in Paita Piura, a journey of approximately 8–10 hours, and once the coffee arrives at the port, it goes through a phytosanitary control before being loaded in containers to be sent to its final destination. Shipping takes between 15 and 60 days, depending on your destination.