Perú, Fidel Huancas

This family-grown Cajamarca coffee is sweet and nutty with a hint of warm spice. Fidel Huancas harvests his coffee in three stages: the first in July, the second in August and September, and the final one in October. He works alongside his family, starting at 6 AM and finishing at 5 PM, with breaks for meals and rest. After harvesting, he performs the “Rebalse” process—soaking the cherries in water to remove over-mature or defective ones before depulping and fermenting them in GrainPro bags for three days. He then washes the beans thoroughly and dries them on black cloths for 10 to 15 days, depending on the weather. Once dried, he delivers the coffee to the association’s warehouse for quality control. Fidel Huancas Chinchay, 32, lives in La Unión, Cajamarca with his wife Merely and their daughter Xiomara. Both come from farming families and chose to continue that tradition. They manage two inherited coffee lots: Shipal, at 1800 masl, growing Catimor and Bourbon; and El Pajurillo, at 1900 masl, with Yellow Caturra and Red and Yellow Bourbon. Suggested Retail: 12oz - $30.80 2lb - $70.07 5lb - $163.05