Wholesale Perú, Fidel Huancas

We Taste: Pear, Cashew, Spice This family-grown Cajamarca coffee is sweet and nutty with a hint of warm spice. Fidel Huancas harvests coffee in three rounds from July to October with help from his family. They work from 6 AM to 5 PM, picking ripe cherries. Each evening, he performs a “Rebalse” process, floating out underripe cherries before fermenting the rest in GrainPro bags for three days. After thorough washing, the coffee is dried on black cloths for 10–15 days, depending on the weather. Once dried, it’s delivered to the association’s warehouse for quality control. PRODUCER: Fidel Huancas Chinchay, El Shipal Region: La Coipa, Cajamarca, Perú Fidel Huancas Chinchay, 32, lives in La Unión, Cajamarca with his wife Merely and their daughter Xiomara. Both come from farming families and chose to continue that tradition. They manage two inherited coffee lots: Shipal, at 1800 masl, growing Catimor and Bourbon; and El Pajurillo, at 1900 masl, with Yellow Caturra and Red and Yellow Bourbon.