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Peru Fidel Huancas Chinchay

Peru Fidel Huancas Chinchay

Regular price $19.00 USD
Regular price Sale price $19.00 USD
Sale Sold out

Tasting Notes: Tootsie roll, maraschino, Hi-C

Processing: Washed

Producers: Fidel Huancas Chinchay

Location: La Coipa, Cajamarca, Peru - El Pajurillo

Altitude: 1900masl

Varietals: Caturra

Bio: The producer Fidel Huancas Chinchay is 28 years old, and was born in Huarmaca, Piura in the north of the country; at 12, he moved to live in the town of La Coipa, Cajamarca, and his two plots of land are located just outside of town. He lives with his wife Merly Santacruz Cueva and his 8 year old daughter Xiomara Huancas Santacruz.

Fidel farms on two plots of land, both half a hectare. His farms are relatively new, having received both through inheritance.  El Pajurillo has been under Fidel’s watch for just 3 years old, inherited from his father, who was also a coffee producer. It sits at 1900 masl, and produces Yellow Caturra, Yellow and Red Bourbon. The farm is named after a native fruit tree local to the where the Andes and the Amazon meet.

Fidel Huancas makes his first pass to harvest each year in July, then one in August, one in September, and the final pass in October. 

Harvest is a family affair, where his in-laws and siblings join in the collection process. Only ripe cherries are hand selected, beginning at 6am, followed by breakfast at 8am, then back to the fields until 12pm for lunch. Harvesting ends at 5pm.

After 5pm, Fidel is in charge of the cherries from here on out. He fills a tank and skims the floaters. Any unripe or overripe cherries are removed, and then moves everything over to the depulper. Once the coffees are depulped (fruit skin and some fruit pulp are removed mechanically), the yet-unwashed, sticky parchment is placed in sealed plastic grain pro bags for 3 days.

At about 11am on the 3rd day, the coffee is washed 3 times to remove any remaining presence of mucilage. The coffee is then moved to the drying phase, which is done on raised beds under plastic tarp, mimicking a greenhouse. It takes about 10-15 days to dry the coffee, depending on climate. Once dry, the coffee is bagged again and transported to the city of Jaén, where the co-op’s coffee is stored, analyzed and monitored for quality control.
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