Sujeily Perez, is a young professional producer, with entrepreneurial and innovative spirit, who has been working for 4 years dedicated to the cultivation of coffee, The farm “El Zorzal” is located in the Alto Shimanilla sector 5 minutes from the District of Chirinos with an altitude of 1850 m.a.s.l., Name “El Zorzal” comes from locals. It is a bird of the Andes of Peru who´s is living exclusively in this area of the District of Chirinos province of San Ignacio in the Cajamarca Region.
The coffee is harvested by handpickers after that´s sorted by quality and density. Then cherries has been washed and pulped. After pulping the coffee, it goes through a 42-hour fermentation process. Once the fermentation is finished, proceed to wash and smell the parchment coffee. Finally the coffee is dried in about 12 to 18 days in solar dryer. Once dry, the coffee is stored in plastic bags on a pallet.
At this moment our importer partner Falcon takes coffee to their 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 after this process is taken to the dryiing mill Selva Norte which is located 10 kilometers from the warehouse. Here the green coffee is classified and packed in airtight bags that guarantee quality until its destination, after this process it is taken to the port that is located in Paita Piura. The journey to reach this place is approximately 8 to 10 hours, once the coffee arrives at the port it goes through a phytosanitary control and then is loaded in containers to be sent to the Europe. This tour takes between 40 to 60 days depending on your destination.
Coffees from Peru are amazing this year. And this lot is not an exception. You can expect a beatiful sweet cup of coffee with a notes of cherry jam, caramel cookie and chocolate aftertaste mouthfeel like brownie. Enjoy it!
