PERU EL ZARZOL

Sujeily Vasquez is a young professional producer, with entrepreneurial and innovative spirit, who has been working for 4 years dedicated to the cultivation of coffee. The farm “El Zorzal” is located in the Alto Shimanilla sector, 5 minutes from the District of Chirinos with an altitude of 1680masl. “El Zorzal” is a native bird of the Andes of Peru, and which is found exclusively in this area of the District of Chirinos. The farm has a range of coffee varieties such as Bourbon, Pache, Caturra and Catimor. There is a diversification of shade, native and exotic plant species on teh farm that promote sustainability and resilience against climate change in recent years.

Sujeily’s coffee is harvested, sorted by quality and density and washed and pulped. After pulping the coffee goes through a 42-hour fermentation process. After fermentation is finished, the coffee is washed and dried for between 12 and 18 days in solar dryer. Once dry, the coffee is stored in plastic bags on pallets.

The coffee is then taken 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 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 to 60 days, depending on your destination.