Jenri Willian comes from a coffee-growing family; he is a second-generation coffee farmer. Since he started in coffee around 1998, when he was 19 years old, it has been a constant journey of acquiring knowledge. He has learned about good coffee management to ensure profitability, the importance of proper fertilization for quality, the significance of slow drying, selective cherry picking, and the value of fermentation.
The name of Jenri’s farm is El Roble, named after the oak trees he has planted on the farm’s periphery, which he cherishes and protects. It is located in La Coipa, a province in the northern district of San Ignacio, within the famous coffee-producing department of Cajamarca. Jenri lives on the farm with his wife and their child, who is still in school. Since shifting his focus towards producing high-quality coffee in 2020, their quality of life has improved.
The entire family is involved in coffee production, with Jenri’s wife assisting in personnel management during the harvest, and their child helping on weekends when not in school. Jenri is currently focused on making all their production specialty coffee. To achieve this, he plans to remove the Catimor he currently has and plant more of his favorite variety, Bourbon. In addition to coffee, he also grows vegetables on the farm and sells granadilla at the local market.
Jenri Willian begins the coffee processing by carefully picking the cherries, which he then takes to the wet mill on his farm. There, he floats the cherries to remove defects such as dried or underdeveloped ones. Afterward, he pulps the cherries and places the beans inside GrainPro bags for a 28-hour fermentation period. Following fermentation, he washes the coffee and transfers it to his solar dryers, where it takes approximately 15 to 20 hours to reach the desired moisture level.
All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).
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