Ana Sanchez

Highlights

“Ana Melva Sampertegui Sanchez, 36, has spent nearly half her life producing coffee in Alto Tambillo, San Ignacio, Cajamarca. Her one-hectare farm is planted with Caturra and Bourbon at 1726 masl on volcanic loam soils. She uses biological controls including Beauveria Bassiana for natural pest management. This lot follows a carefully managed washed process: 24 hours whole cherry fermentation, depulping, 48 hours parchment fermentation, then 15-20 days in a solar dryer, followed by 15 days rest.”