Gloria Carrasco Cordova

In the northern district of Chirinos, Peru, Gloria owns her farm, Los Romerillos, where she resides with her husband, Cristobal Cordova. The farm’s name, Los Romerillos, was chosen by Gloria due to the romerillo plants she nurtures and protects on the property. She has been involved with coffee production since around 1993. Her parents were first-generation coffee growers, and she began learning from them at a young age. Over the years, she has gained extensive knowledge about coffee, including how to manage the farm to ensure profitability. Additionally, she has received guidance and visits from a PECA educator to enhance overall farm management in recent years. Since producing high-quality coffee, her farm has undergone positive changes, including the introduction of new coffee varieties and increased income. Her primary motivation has been the improvement in her family’s quality of life, as she receives fair prices for her high-quality coffee, which continually inspires her to strive for improvement. On the farm, responsibilities are divided, with her husband handling crop tasks such as fertilization, pruning, and processing, while Gloria is responsible for overseeing cherry picking, coffee drying, and other chores. One of her major challenges is to produce micro lots and continue expanding.

Regarding her coffee processing, Gloria initiates the process by carefully selecting the ripest cherries, which are then transported to the wet mill. At the mill, the cherries undergo a flotation process to remove any defects. Subsequently, the cherries are placed in bags for 18 hours before pulping. The coffee is then fermented in an open-air tank for 18 to 20 hours. Following fermentation, the coffee undergoes washing and is moved to the drying area, where it takes approximately 10 days to reach the humidity level.