Variety Caturra
Process Washed
Region San Ignacio, Cajamarca
Producer Eli Chilcon
Altitude 1800 masl

Caramel Fudge,
Blood Orange,
Apple Crumble.

The Project

Producer Eli Chilcon has been working with specialty coffee for over 10 years. He and his wife live and work on the farm La Montana, a small-medium-sized plot with 4 hectares of growing area that produces Caturra only. During the harvest months of July to October, Eli hires the help of an additional 8 staff. The farm is very high up at 1800 masl, and it is becoming clearer that climate change and fluctuating temperatures are causing problems for plots at this altitude. Droughts are becoming more frequent, so one of the key ways to help mitigate risks from the climate has been the installation of shade trees around the growing areas, as well as effective irrigation building and efficient fertilizer dispersal to maintain soil health.

Once the coffee is picked, washed, and pulped, it undergoes a fermentation process for 48 hours, after which the coffee is washed again and air-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.