Jorge Diaz Campos, a dedicated farmer in the Lonya Grande district of the Amazonas, is a valued member of the Norcafe cooperative in Cajamarca. Jorge actively participates in the microlot program at the cooperative, consistently producing outstanding coffee. His farm, La Colmena, is situated near the village of Huamboya and spans 3 hectares. It sits at an elevation of 1900 masl, where he is primarily cultivating caturra and bourbon varieties. The region boasts a rich forest environment with pure and clean natural water sources used in the coffee processing.Â
The DÃaz Campos family are originally migrants from the Peruvian highlands. Apart from coffee growing, the family is involved in livestock and beekeeping. Jorge DÃaz, the third son in the family, leverages his experience gained while working for the Norcafé Cooperative in 2017 and 2018 to continually enhance the quality of his farm and coffees continually. The family has ambitious plans to expand their coffee production by planting an additional 4 hectares, focusing on unique varieties like Bourbon and Geisha. They also intend to experiment with natural and washed processing techniques for the upcoming harvest.
Jorge emphasises their philosophies of having beekeeping that aids in pollination, positively influencing the flavours in coffee, and other crucial factors that include selective harvesting, controlled fermentation, washing with clean water, and meticulous drying.
After the coffee cherries are harvested, typically around September/October, the cherries undergo a careful 24-hour fermentation in bags, followed by de-pulping. Subsequently, the parchment enters an additional phase of fermentation lasting 24-36 hours in bags. Drying takes place on covered, raised beds, spanning a duration of up to a month.
For those who enjoy a fruity and juicy cup of filter, you will find El Colmena a delightful cup, reminding us of stonefruits like apricot, plums, and red grapes. As the cup cools, look out for some citrus notes like a dried orange in the aftertaste.
