La Flor del Zapote is now four decades old and is run by Rony Lavan Guerrero and his family of 8. Everyone on the farm works extremely hard, day after day, to grow and harvest high-quality coffee. The coffee produced in this region is Strictly Hard Bean (SHB) and known for its high quality. Produced using only organic fertilizers, the Guerrero family, who runs the farm, leverages the surrounding fruit trees and wildflowers to provide natural shade coverage. The production is modest at around 200-250 qq per year, managed mainly by the family with the help of 5-7 local workers hired during the harvest season. The local community in between the villages of La Palma and Las Pirias, in the district of Chirinos and the Cajamarca department in Peru.
Coffee production at La Flor de Zapote consists of 40% Bourbon, 10% Caturra, 30% Pache and 20% Catimor. Surrounding fruit trees provide shade coverage and only organic fertilizers are used. During the winter harvest, fully ripened cherries are hand-picked, wet-processed and allowed to gradually sun-dry concrete patios for 7-12 days. Parchment is driven to the local dry-mill, Rain Fores, where it undergoes a meticulous sorting procedure. Once ready for export, the parchment is hulled and the green coffee is loaded into Grain-Pro lined jute bags for shipment from the port of Paita.
||Medium- Light Roast
||Chirinos District, San Ignacio Province