Peru - Ciro Perez / Omni Roast

Tasting Notes: Mangosteen, Pomegranate, Cherry

Finca La Palma

Location: Jaen, Cajamarca, Peru

Elevation: 1950 masl

Variety: Caturra

Process: Washed

Sourcing: Caravela

What motivates me to produce specialty coffees is the opportunity to meet new people and access new markets, which opens a myriad of doors to improve our quality of life as producers and farmers. Since I started my farm, I have seen significant changes. Although they are gradual, each one helps us improve day by day. What has changed the most is my way of working. I have modernised my machines and everything related to the processing area, which has completely transformed my approach to coffee processing.

I have been working in coffee for 40 years; practically my whole life has been dedicated to this crop. I got involved thanks to my parents, who were already engaged in this work. They emigrated from the Sierra de la province of Santa Cruz in Cajamarca to Cutervo, and later we arrived at the hamlet of San Francisco de Agua Colorada in Huabal - Jaén, where I have been for nearly 30 years. I am a second-generation coffee grower, and my children are already part of the third generation.

What makes my farm special are the microclimates in the area, the vegetation that
contributes to environmental conservation, and the exotic coffee varieties | cultivate.
Thanks to the climate and the quality of the soils, I produce coffee of excellent quality.
Additionally, on the farm, we grow yucca, bananas, vituca, corn, and other crops that help sustain the family economy. My biggest challenge now is to create a new, more optimised processing area that is
efficient and organised.