19 - El Gringo - Perù 2025

More than a decade ago, I acquired a small plot of land in the district of Camporredondo, province of Luya, Amazonas Region. At that time, the land was eroded by fires, and many believed it was no longer suitable for cultivation. However, I decided to take a chance on it and bring it back to life.
In 2012, I planted my first Caturra coffee trees, and over time I learned and improved each stage of the process. In 2018, I introduced the Geisha variety, whose seeds arrived thanks to a cooperative from Panama. Since then, I have worked with dedication to produce high-quality coffee, taking care of every detail.
In 2021, I had the opportunity to participate in the Cup of Excellence, an important step that encouraged me to keep growing. On my farm, I carry out selective harvesting, ferment the coffee in timbos for 72 hours, and dry it in a solar dryer, processes that highlight the character and sweetness of my coffee.
Today, when I look back, I feel proud to see how a land that once seemed unproductive has been transformed into a farm full of life, effort, and hope.