Richard Navarro · Perú

Desde 12,70 

Origin: Tambillo, Santo Tomas, Cutervo – Perú
Producer: Richard Navarro Loayza
Harvest: 2022-23
Process: Washed.
Elevation: 1850 msnm.
Variety: Bourbon, Caturra, Catuai

*Description: Sweet and bright with notes of peach, lychee, lemon and cinnamon.

Sakona Coffee - Tostadores de café

Más información

The Producer and the farm
Richard Navarro Loayza is a producer and businessman who has been dedicated to growing coffee for the last 20 years. This coffee comes from the San José plot which he acquired in 2005. The plot covers an area of 5 hectares, of which 4 are coffee and 1 is forest. The El Platanal farm is located at an altitude of 1850 meters and is planted with a variety of varieties such as Caturra, Catimor, Bourbon, Pache, Catuai and Pacamara. Within the same plot, an agroforestry system has been planted with guavas, alders, laurels and pines.

The process
Navarro’s coffee in Peru is selectively harvested and left to rest in the shade for two days. Once shelled, anaerobic fermentation occurs while the coffee is stored in bags and, depending on the weather, will rest for an additional period of between 36 and 40 hours. The coffee is then washed and dried in the sun on patios. The coffee is then taken to the FALCON COFFEES warehouse which is located in Jaén, Cajamarca, Peru, at a distance of 4 to 5 hours from the farm.

Once the coffee arrives at the warehouse, it goes through a quality filter and is then taken to the SELVA NORTE drying mill, which is located 10 kilometers from the warehouse. Here, green coffee is sorted and packed in airtight bags that guarantee quality until it reaches its destination. After this process, it is taken to the port located in PAITA PIURA. The trip to reach this place takes approximately 8 to 10 hours. Once the coffee arrives at the port, it goes through a phytosanitary check and is then loaded into containers to be shipped to its final destination. This tour lasts between 15 and 60 days, depending on the destination.