Peru Chirinos Cleyder Altamirano

Cleyder Altamirano's 3 hectare farm, "El Guayaquil", is located in the San Miguel, Chirinos, which is in the District of Cajamarca. His farm sits at 1800 meters above sea level and planted in a mix of cultivars growing beneath ample shade canopy. He uses organic fertilizers to amend the soil, however, this lot is not certified. Cleyder's post-harvest process is simple, and common to the area. The coffee is depulped and soaked for up to a full day, then moved to raised drying beds for another 3-4 weeks until the coffee reaches 10-11% moisture content. Cleyder delivers his coffee as parchment (the green bean with the thin parchment layer still intact) to a warehouse in Cajamarca where it is graded, and in this case, separated out to sell as a single-farmer feature. (Some of the lower grades are bulked into regional blends). The group who set up this buying operation register all the farmers they buy from in order to help isolate different quality tiers, and track payments. Typically there is an initial payment made when the farmer delivers their coffee, and then a second "premium" is paid directly to the farmer after the coffee is graded and sold.