Agua Colorada

Aníbal Mejía García has been growing coffee here for over a decade. After navigating the pressures of low prices early in his career, he focussed on diversifying the range of varieties grown on the farm. Small-scale varietal trials still form an important part of his ongoing effort to understand what thrives on his land, planting coffees like Yellow Bourbon, Gesha and Marcelleza. Today, he works alongside his two sons, passing on his knowledge and commitment to quality. Aníbal works closely with JJMARCK, an innovative export company that offers extensive support and training for the producers they collaborate with. In Peru, farmers typically process their own crop and sell coffee as washed parchment. JJMARCK instead purchases whole cherry, paying above market rates, and carries out processing themselves. This ensures fermentation and drying can be executed with precision and consistency, and their attention to detail has enabled them to offer naturally processed coffees, which are still very uncommon in the region. This natural lot additionally underwent a controlled 72 hour fermentation.