PERU–Cleber Cordoba

Region: Jaen, Cajamarca

Altitude: 1550 – 2020 mals

Varieties: Red & Yellow Bourbon

Process: Washed

Cupping notes: Vanilla, Pear

Cupping score: 86

Cleber is a young producer raised by a family of coffee producers in the well known area of Huabal in Cajamarca.  His father taught him most of the aspects of coffee growing.  He is now very passionate about high end specialty coffee and motivated to get the highest score possible in his lots.

This specific lot is depulped and put to ferment in closed plastic bags for 2.5 days in a controlled environment. Cleber is aware things can go wrong when prolonging fermentation times so that’s why he carries on this way allowing him to keep his coffee out of the over fermented/sour terrain.

He has plans for Natural processing and even more prolonged fermentation in his mind for the coming years and also is very interested in exotic varieties: he has now seedlings and small plants of Gesha, Caturra and Obata which according to him adapt greatly to the high altitude and chill temperature his farm is in.

He currently handles the farm with his dad but also gets help from neighbours when needed. Cleber counts on the support of his wife (with whom he has 2 kids) that is in charge of the different animals in the farm (poultry, cows, guinea pigs). Overall Cleber is a good example of a new generation of farmers from Cajamarca. Ambitious, eager to try new fermentation methods and get to the top of the game in terms of quality in Peru and we couldn’t be happier with the results his coffee is having.