This coffee comes from Don Gregario’s Chorro Blanco farm in in the district of Huabal. A small plot of only 2 hectares situated at 1850 masl, the farm produces caturra only between the months of July and September. He hires 2 additional staff during the harvest season
After washing and pulping this lot is fermented for 32 hours before being dried in solar tents for 14 days.
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.
It is becoming clearer that climate change and fluctuating temperatures are producing problems for plots like Chorro Blanco since the heat and strength of the sun can be damaging at this high altitude. Droughts are becoming more frequent so one of the key ways to help mitigate risks from climate has been the installation of shade trees around the growing areas as well as effective irrigation building and effective fertilizer dispersal to maintain soil health.

Farm: Gregorio Esqueen

Region: Corazon De Jesus, Huabal, Jaen, Cajamarc

Altitude: 1850 masl

Process: Washed

Cup score: 86.25

Varietal: Caturra