Peru Pedro Garcia Diaz (filter)

Pedro cultivates coffee on a farm in San Francisco, located in the San Jose del Alto region. The process begins with hand-picking the cherries soaked in fermentation tanks for about 36 hours. Afterwards, the coffee is washed and left to dry on tarps for around two weeks.

The region of San Jose del Alto has great potential for high-quality coffee production, but it faces challenges due to its remote location, poor infrastructure, and lack of investment. Nevertheless, the area is known for its unique coffee with distinct floral notes and complexity.

Pedro's farm, nestled in the San Francisco village within the San Jose del Alto district of San Francisco, spans 4 hectares and produces approximately 80 exportable bags of coffee each year. Pedro grows three coffee varieties on his farm: Bourbon, Tabi, and Pache. He and his family take great care of the land and trees, especially during harvest, focusing on picking only the ripe cherries to ensure quality.