Anibal Alarcón is a second generation coffee farmer, and the farm he owns has been growing coffee for forty years. He takes special care with the processing of his coffee, detailing the washing and drying process with meticulous notes. This careful monitoring of his processing leads to amazing sweetness and clarity of flavor, which is the thing he’s most proud of.
Farming coffee isn’t easy in rural Peru. The land is often steep and dense with lush forests which means it can be slow to pick coffee cherries during the harvest season. Without the ability to produce large quantities of coffee, Anibal decided to focus on the quality of coffee processing in order to be able to sell his smaller lots to the specialty coffee market.
One of the biggest challenges he’s faced has been improving on the varieties of coffee trees at his farm. While most of the trees he grows produce great tasting coffees, they’re also susceptible to disease and don’t produce as much fruit as modern varieties.
He’s currently researching new pieces of equipment that can help with the productivity of his farm — if he can make processing more efficient, it’ll be easier to keep expanding his coffee production at the same quality level, and allow him to sell even more coffee at these higher premiums.