Peru La Palma

Highlights

“The Marin family, four brothers (Felipe, Joel, Aurelio, and Moises) and their father, Silvestre, grow coffee at 1,850 masl in La Palma, Jaén. Due to a colder, wetter microclimate this season, cherries are rested for around 36 hours before undergoing a further 72 hours of fermentation in plastic tubs. Drying is carefully monitored using moisture meters and thermometers, and in 2025 two mechanical dryers were installed on-site to finish the parchment to around 11% moisture after initial drying on raised beds. These smallholder producers harvest coffee during the middle of the season and process it on their farms using hand-pulping machines, fermentation tanks, and patios or raised beds for drying. Once processed, the parchment coffee is delivered to Falcon’s warehouse in Jaén, where it undergoes grading, moisture testing, roasting, and cupping.”