The farm La Palma which is owned by Mariano Centurión is very high up at 1800 masl and it is becoming clearer that climate change and fluctuating temperatures are producing problems for plots at this altitude. Droughts are becoming more frequent so one of the key ways to help mitigate risks from climate has been the installation of shade trees around the growing areas as well as effective irrigation building and effective fertilizer dispersal to maintain soil health.
Once picked the coffee is rested for 18 hours and then pulped. After pulping it is fermented for 30 hours and then washed and air dried for a period of 18-24 days before being moved to storage.
Once ready the coffee is taken to Falcon’s warehouse in Jaen where it is assessed for quality. At this stage a price is agreed for the coffee depending on its perceived cup score. Prices are set according to lot quality and Falcon aims to pay 30% above the local price as this quality bonus will have a huge impact on the farmer’s livelihood, and that of their family. Finally, the coffee is transported to a plant called Café Selva Norte SAC and checked for any defects before being bagged and moved to the coast for shipping.