Marino Guevara Alejandría, at 48 years old, has an extensive
career in coffee growing, having been dedicated to this work
since he was 16 years old. His farm is located in the village of
San Antonio, in the district of Huabal, province of Jaén,
Cajamarca Region, Peru. The farm is located at 1,584 m.a.s.l.
Marino Guevara cultivates 3 hectares of coffee and manages
the Catuai and Bourbon varieties. He processes his coffees as
natural and washed. or this natural lot, he ferments the coffee
cherries for 48 hours in fermentation tanks. Then, the coffee is
moved to concrete patios to dry for an average of 25 days,
depending on the weather. For washed coffee, the drying stage
lasts an average of 12 days.
Cupping Notes: blackberry, plums, cardamom, lime
Score: 87+
Altitude
1600 m.a.s.l
Botanical Cultivars
Catuai and Bourbon
Location / Farm
Jaén/ Cajamarca
Soil Characteristics
Volcanic, loam
Temperature
14-20 ºC
Annual Rainfall 1700 mm