Cesar Sampertegui Hurtado | Bosques de Huamantanga
Yellow Caturra, Typica
Santa Maria, Jaén, Cajamarca, Peru
August - September 2020
Fully washed after pulping and fermenting, then dried on raised beds under solar canopy
Cesar Sampertegui harvested and processed this micro-lot on his 12 acre farm called Bosques de Huamantanga located near the community of Santa Maria in Jaén. After selectively harvesting only ripe cherries, Cesar uses his own micro-mill to float the cherries to remove damaged and less dense beans. Next the cherries are fermented for 24 hours before depulping and another 12 hour fermentation after coffee is depulped. The coffee is then dried with the mucilage attached over a period of 20 days. While Cesar has designed farm management and post-harvest solutions to fit his needs, he also has a strong alliance to bring his coffee to the international market and earn fair prices. He started working with Aroma del Valle, an organization established to assist producers access the specialty coffee market. With the help of Aroma del Valle, Cesar and his wife have been able to pay for their two children to attend school.