Jenri Willian Garcia

Jenri Willian comes from a coffee growing family, he is second generation coffee farmer. Since he started in coffee, around 1998 when he was 19 years old, it has been a constant road of knowledge where has learned like good coffee management to be profitable, importance of a good fertilization for quality, a slow drying, selective cherry picking, and the importance of fermentation. The name of his farm is El Roble, because of some oaks trees he has planted on the periphery of the farm, which he cherishes and protects. It is in La Coipa, a province the northern district of San Ignacio, that belongs to the famous department of Cajamarca for its coffee production. At the farm, he lives with his wife and kid, who still at school. Since he switched his focused towards producing good quality coffee in 2020, all has been for the best as the family quality of life has improved. The three of them are involved in the production of coffee with his wife helping with personnel management they hire during the harvest and his kid likes to help during the weekends when he is not at school. Jenri is rigth now focused on having all this production be specialty coffee for which he wants to take out the Catimor he has and plant more Bourbon, a variety he loves. Besides coffee, he also has some vegetable grown at the farm and produces granadilla to sell at the local market.

Jenri Willian starts the process of his coffee with a good cherry picking which he then takes to the wet mill at his farm. There, he floats the cherries to take out defects such as dried cherries or the ones that didn’t developed well. Then, he pulps the cherries and places the beans inside GrainPro bags for a 28-hour fermentation time. Afterwards, he washes the coffee and takes to his solar dryers, where it’s going to take from 15 to 20 hours to reach its point.