El Cienego - Pérou - Geisha -Washed

Dionicio Cueva is a coffee farmer from the hamlet of Bomboca, in Cajamarca, Jaén Province, Colasay District. He is 48 years old and works with his family on his farm, “El Ciénigo.”

He has been involved in coffee cultivation since childhood, accompanying his parents during harvest and helping them pick ripe cherries after school. The work was harder back then, but that’s where he learned to value the land and understand that patience is essential to growing coffee. Those years have shaped the way he works to this day.

The farm covers 1.5 hectares, of which 0.5 hectares are dedicated to red Geisha. This plot was developed in collaboration with Ecotierra as part of a coffee tree renovation project incorporating improved production techniques. Located at nearly 2,000 meters above sea level, the altitude and climate allow the cherries to ripen slowly, contributing to a better quality in the cup. Production reaches around 12 quintals per hectare.

During harvest, from May to September, he receives help from two permanent workers and three temporary workers. His wife, Noemí Saldivar Pérez, and their children Antony, Susan, and Estefany play an important role in his daily life. In addition to coffee, they also grow corn and bananas on the farm.

For Dionicio, coffee is not just his main source of income; it is the fruit of a story that began in his childhood and that he continues to build today with his family in Bomboca.

The harvest is carried out selectively, picking only ripe cherries. They are floated to remove defects, then depulped and fermented in their own mucilage for 5 days. After fermentation, the coffee is washed three times with clean water to ensure greater cleanliness and clarity in the cup.

It then goes through a pre-drying stage, followed by careful drying for 30 days on African beds, allowing for uniform, controlled drying.