Tastes Like: Apricot Jam, Raspberry, Lemongrass

Producer: Nelson Mejia
Farm: Finca El Eucalypto
Region: Cajamarca
Municipality: San Ignacio
Harvested: May - November
Variety: Caturra
Altitude: 1855 MASL
Process: Washed

In the district of Chirinos, up in the north of Peru, in the province of San Ignacio, we meet with Nelson Mejia, as seasoned producer. He learned about coffee from his parents who moved from the Sierra of Piura to Chirinos, looking for a brighter future and a better economic income which they achieved through coffee.Thanks to it, they were able to provide for their kids including Nelson, and so since a young age he has learned about the crop plus helping in the farm. It was around 1992 were Nelson started with this own farmed named El Eucalipto and later in 2012 changed his focus towards quality, with now a day having varieties such as Gesha, Bourbon, Typica, Caturra, Gesha and Catimor.

One of his main motivations with specialty coffee has been his family as he loves seeing them happy with the effort he has made and also, coffee has allowed for him to provide education to his younger kids. Nelson, believes in family and is a motive that helps him move forwards every day, producing coffee is a family effort as well as achieving good quality. He is proud of what he has achieved in coffee and how year after year his quality improves. Another thing he loves about his farm, is his flora and fauna plus the mystical landscapes he has and so he tries to keep it in a good condition, always looking green.

His current challenges are learning more about better implementing his wet mill and drying area. As per his g o a l sare to have new varieties and improve
his farm management. The current process for his coffee, starts with a good cherry selection followed by floaters to take out foreign obiects such as leafs and branches plus less density beans. The cherries are then pulped, and the subsequent beans fermented in sealed bags for 36 to 48 hours.
Afterwards, the beans are washed and put into solar dryers for 15 to 25 days depending on the climate.