Heres what Falcon Speciality the importer of this coffee have to say about it.
Luis Orlando Julon Olano owns "El Pate" farm in the caserío La Palma, Jaén district, Cajamarca region, at an altitude of 1950 masl. This 6-hectare farm, which was donated by his parents, has 3 hectares dedicated to coffee—2 hectares in production and 1 growing. He began farming 10 years ago, following his family’s tradition, and cultivates Caturra, Pache, and Catimor under 10% shade. Fertilisation is 50% organic and 50% chemical, and Luis practices selective pruning and renovation of old plants. Processing methods include a 48-hour cherry rest, 12-hour fermentation, washing, and drying for 10 days under shade. The harvested coffee is stored in his home, and wastewater is channelled to a designated pit. Luis hires temporary workers during the harvest season, and he also grows yuca and plantain. For pest management, he relies on pruning only if necessary. In addition to managing his own farm, Luis also works at Mikan Coffee, an operation based in Jaén with both storage and office facilities. Mikan Coffee is run by a team of four, including two permanent and two temporary staff, and sources parchment coffee directly from 80 producers, focusing on varieties like Caturra, Bourbon, and Catuai. Luis’s involvement in Mikan Coffee allows him to contribute not only to his farm’s production but also to the broader regional coffee community, supporting local producers and helping maintain the quality of sourced coffee for both local and specialty markets.
