a new land for coffee

“Perú is big, there's a lot of land, and it's ideal for coffee."
Mario Jesús Rufasto

Coffee is new in Pariamarcas' lands and fairly new to Mario Jesús Rufasto, who, in 2010, became interested in a productive development program supported by the government in the region. Until then, he used to work as an electrician in nearby cities. Mario Jesús manages his estate but is also avidly working on making the Pariamarca region known in the specialty market. The altitude, climate, and conditions are ideal for coffee, and farming comes naturally to Mario Jesús, who grew up in this farming community. His parents used to harvest cane, and potato, amongst others. They, too, worked with coffee, but only for their internal use.

CULTIVARS:

Caturra Amarillo, Caturra Rojo, Catuaí, Paches and Bourbon.

ALTITUDE:

2,200-2,300 meters above sea level.

NOTABLE:

Pariamarca is a new coffee region providing new possibilities for sustainable farming. A significant effort of Churupampa goes into marketing these new, well-developed, coffee regions in Perú. Besides growing coffee Mario Jesús grows banana, yucca, and timber trees.

PROCESSING:

After harvesting, coffee is left to rest for a day and de-pulped the next. Coffee is then stored in plastic so that its honey doesn't spill, and left to ferment from 55 to 60 hours. Soon after, coffee is washed and dried in raised beds. Depending on the temperature, coffee is removed every three hours.

*Because of the height, in El Ciprés, there are around six harvestings, starting in late June. The third and fourth harvesting is the strongest.