Homar Duzan Garcia
FINCA SANGRE DE GRADO STORY
In the famous municipality of San Ignacio for its specialty coffee production, in the northern department of Cajamarca in Perú, we meet Omar García. He has been involved in coffee since a little kid as his parents were able to provide for him thanks to the income from coffee production. They’re the ones who inherited him the love for this cherry along with the knowledge, and so three years ago, he started working in the farm along with his parents. Also, his brother, who is an agronomical engineer, has proved to be a massive support to him to improve the quality of the coffee. Actually, it was one year after starting, that Omar took the decision to focus in producing high quality coffee and his brother has helped him in that endeavor. Another key point to achieve a better quality, has been the visits and assessment by the PECA technician. In this journey, he has noticed for example, how the climate of the region plays a key role for the production of high-quality coffee.
Omar is proud of what he has achieved and one of his biggest challenges is to keep improving the quality. To achieve this, he wants to improve the drying beds, wet mill, and plant more varieties that have good cup profiles. He also wants to keep protecting the native flora and fauna at his farm, which he strives to keep it as it is, because for him, it is his presentation card.
The way he is processing right now the coffee is washed. It starts with a careful selection of the ripe cherries, which then are taken to a container with water for a selection. The floaters are taking out, this are cherries with defects, and the ones that sink are well developed. Afterwards, Omar makes the pulping, after which he ferments the bean in closed plastic bags for a period between 36 to 48 hours. As per the drying, it is done in solar dryers for a period of time between 15 to 20 days.