Peru - Gilmer Cordova - Finca Ecologica - Huabal - Gesha

Peru - Gilmer Cordova - Finca Ecologica - Huabal - GeshaPeru Gilmer Cordova Finca Ecologica Huabal Gesha Farm: Finca Ecolgica Process: Washed Variety: Gesha Elevation: 1850 MASL Region: Cajamarca Farm: EcolgicaGilmer Mejia operates the beautiful Finca Ecolgica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7 hectare plot, on which 4 hectares grow Caturra and other common varieties. Gilmer is sure to pick all his coffees ripe and by hand, as they

Peru - Gilmer Cordova - Finca Ecologica - Huabal - Gesha

Farm: Finca Ecológica
Process: Washed
Variety: Gesha
Elevation: 1850 MASL
Region: Cajamarca

Farm: Ecológica
Gilmer Mejia operates the beautiful Finca Ecológica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Gilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. The farm is managed using organic practices, using compost and guano to fertilize his farm, no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the management of his farm to the final taste in the cup. Gesha from this farm placed 6th in the 2017 Cup of Excellence auction.

Process: Washed
The vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders may also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same day they are harvested and given a 12–18-hour open-air fermentation before being washed clean of mucilage. (The fermentation time may be longer in cooler areas at higher elevations.)

Region
Cajamarca is a semi-dry, semi-cold, tropical region in the northeastern highlands of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. It is known as the main coffee-producing region of Peru, accounting for around 25% of national production. Smallholder producers farm on 2-3 hectares of land, many of whom practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.