El Baraejon – Peru

Yonal Fernandez farm El Barejon has 3 hectares of coffee and is located in Vencedor, a village in Colasay district in Jaen province. He’s at an altitude of 1750+ masl. It's a medium farm by Peruvian standards. The variety is a local Bourbon, which is common in this area as a single variety. It’s a family operation, but they have pickers helping them in the season. But yield per tree is generally low. The farm has a small beneficio where Yeiner processes the coffee.

The coffee is pulped and fermented for about 24 hours in bags or a small tank before being washed and rinsed, and then sun-dried next to his house. Drying takes about 10-20 days.

Colasay is an area that we find really interesting for its profiles and potential. The coffee flavours here can be amazing. Plus, there are many farmers who can produce higher qualities over time, especially with some support on farm management and post-harvest processing. This is the starting point for more investment there, and these coffees are selected based on the cup score and the farmers ability to deliver micro lots.

Our coffees from Colasay range from 1800 - 2200 masl. A typical farmer within this program will have just above 2 hectares on average, planted with coffee. Most of the Colasay farmers have close to 100% Bourbon planted and they are organic certified. After harvesting they will pulp and ferment the coffees in their micro mills at the farms, using a small pulper and a wooden or concrete fermentation tank. Most farmers in this area dry the coffee on a plastic tarp or have small polypropylene tents on the ground, under a shade.