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Farm Name : El Condor
Location : Alto Pirias, Chirinos, Cajamarca
Altitude : 2000 to 2050masl
Variety : Caturra
Farming Practises : Organic and chemical fertiliser use, manual weeding
Drying : Parabolic dryer
Processing Style: Natural
Fermentation Time : 72 hours
Farmer Story:
El Condor is a 1ha farm, owned and run by Jeremias Requejo, in the El Condor village of Huabal district in Jaen, Cajamarca. On the farm Jeremias grows caturra variety, which is still a very young farm having been planted in 2020. Jeremias is new to coffee growing, he is from Cajamarca and used to grow potatoes and vegetables such as peas and beans and raise pigs and sheep, but moved to Jaén and his sister helped him buy his own piece of land to grow coffee. Jeremias opted for caturra variety due to its cup quality and the fact that it is tried and tested in the area and most producers know how to plant and manage caturra.
Processing:
Jeremias only ever produced washed coffees, but this year decided to experiment with natural processing, in order to try and diversify and obtain higher cup scores. Jeremias had been told by neighbouring farmers that naturals were best fermented prior to drying, so he decided to ferment the fresh ripe cherry for 72 hours in grainpro bags. After that
the cherry with all it’s liquid (mosto) was placed on the patio to dry.
Dying:
After fermentation the coffee was placed on a covered, lined patio where it was dried for 20 days. In order to ensure a thorough and even drying Jeremias moves the coffee hourly with a rake. After drying the coffee was bagged up in grainpro and rested in Jeremias’ house, where the cold temperatures help the coffee rest before being moved to Jaen and tasted.