Region: Corazón de Jésus, Huabal, Cajamarca
Farm: El Huyacan - La Palma
Variety: Caturra, Typica
Altitude: 1900 MASL
Cup: Fruit punch, caramel, sugarcane
Mariano Centurion Guevara is a member of the cooperative Lima Coffees, and he owns and operates a 21-hectare farm called El Huyacan - La Palma.
He grows coffee on 1.5 hectares of the farm, and has planted both Caturra and Typica varieties. After picking, the coffee is depulped either the same day or the following day, depending on the time. Then it is fermented dry for 22 hours before being washed twice or three times with fresh water. It's dried either on the ground or on raised beds under a roof, and the drying process takes about 25 days, on average.