Peru - Chirinos | Single Origin Coffee Beans | Washed Process

Falcon Coffees Peru (FCP) was set up in 2019 to work directly with farmers in the northern producing region. FCP was one of the first exporters in the region to pay quality-differentiated prices at the farm gate level. In 2022 they added exports via producer cooperatives to give buyers more reliable access to third-party certified coffees. They now operate two northern warehouses—Jaén and Moyobamba—with a 20+ person team sourcing and exporting coffee from 500+ farmers and eight cooperatives. Their sustainability team runs farmer training and productivity work alongside sourcing.

 

On specialty sourcing, interested farmers are run on-farm baseline surveys (captured digitally via a Copera-built app), provided training workshops, and given ongoing agronomy support. FCP commit to buy from programme farmers and pay premiums over the local price according to the quality delivered.

Most coops are within two hours of our Jaén/Moyobamba offices, enabling quick troubleshooting. Multi-year projects: Falcon Specialty Plus (with responsAbility) to lift cup quality and premiums—showing a +1.32 average score gain, a peak of 88, and 107 producers enrolled to date—and a Soil Health Initiative targeting 600 farmers to improve soils, reduce chemical use, achieve GCP-equivalent certification, and generate farm-level carbon data.

Marino Guevara Alejandría is a coffee producer from the hamlet of San Antonio, in the district of Huabal, province of Jaén, Cajamarca region, Peru. He is 48 years old and has been involved in coffee production since the age of 16. His farm is located at 1,584 metres above sea level.

He cultivates 3 hectares of coffee and produced 100 quintals during the 2025 harvest. The main varieties grown on the farm are Catuai and Bourbon.

The main processing methods used for this harvest are Natural and Washed. The farm has its own wet mill, equipped with a fermentation tank and containers for processing. Natural lots are dried for approximately 25 days, while parchment coffee is dried for around 12 days. Fermentation typically lasts 48 hours, although this may vary depending on weather conditions.

Farm management includes pruning older coffee trees, timely weeding and soil analysis to guide fertilisation. Fertilisation is carried out three times a year using both organic and synthetic inputs. At present, no chemical products are used for the control of pests and diseases.

In the past one to two years, new coffee areas have been established with varieties that are more resistant to pests and diseases. These improvements have also helped maintain both quality and productivity on the farm.

The main challenge currently faced is the shortage of labour during the harvest season, an issue that has affected the farm for several years. Despite this, Marino is pleased with the prices achieved for his natural coffees and is proud to have maintained good cup quality.

Work on the farm is carried out mainly by family members, with additional support from independent workers, especially during harvest, when labour is hired from other areas.

Looking ahead, Marino’s goal over the next two to three years is to become more competitive through coffee quality while maintaining productivity and moving towards a more sustainable form of agriculture.

Where: San Antonio, Huabal

 

Varieties: Pache,Catimor,Bourbon

 

Altitude: 1584 MASL.

 

Preparation: Natural

 

SCA Cup Score: 85.5

 

Roast: Light - Medium.

 

Drink it: Works well in a cafetiere, any type of filter device or as a single origin espresso. Can be enjoyed with or without milk.

 

Tasting Notes: A washed, single origin coffee. Light-medium roast, with notes of Cherry, plum, grenadine and almond.