We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer:Jesus Garcia Fernandez 
Farm: Finca El Roble 
Region: San Jose de Lourdes, Cajamarca
Varietal: Catimor, Caturra, Bourbon, Typica
Process: Washed
Altitude: 1600 - 1900 masl
 
Jesus Garcia Fernandez owns and operates Finca El Roble, a 3.5 hectare farm in the San Jose de Lourdes municipality of Peru's Cajamarca region. About 10,000 coffee trees inhabit his farm, it is certified organic and has bountiful shade plants. During harvest, only the ripest cherries are selected for processing and promptly depulped on the same day and set to ferment overnight for an average period of 20 hours. After this, the coffee is washed 3 times to remove all of the mucilage from the parchment. 
 
Once fully washed, coffee is placed on raised beds inside a covered parabolic dryer where it is moved daily throughout the 15-20 day period it takes to adequately dry coffee here. A few challenges for Jesus include Coffee Leaf Rust and Coffee Berry Borer, but that doesn't stop him from wanting to continue to increase the quality of his coffee and expand his processing facilities to handle more volume in the future.