Through extensive cupping, Carloman Carranza’s farm has been singled out as some of the top lots from the region this year in Peru. Carloman’s farm is located in the town of Gracias a Dios in the department of Amazonas. Carloman lives in the village Gracias a Dios in the district of Lonya Grande and is skilled with the cultivation and production of coffee. In addition to growing coffee, he also raises cattle to diversify his income. The farm’s name, Guardian del Bosque, means ‘Guardian of the Forest,’ and was deemed so because Carloman protects a portion of his land as native forests to preserve flora and fauna. Some of the most difficult challenges on his farm are the torrential rains that can cause landslides on the steep slopes within the Amazonas region. Strategic planting and intercropping help ameliorate these threats. Consistent ‘selective’ tree pruning is conducted to maintain the quality of the crop and to increase its yield. Farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoqueo’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry. For fertiliser, Carloman uses a mixture of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser. Carloman’s harvest spans from May to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. This lot is comprised of two separate coffees that have differing processing methods. This lot is Fully Washed and begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. For the Geisha lot, he washes and de-pulps the cherries to remove the exterior pulp. From here, the coffee is fermented for 72 hours to initiate the breakdown of the exterior mucilage. The coffee is washed an additional three times to remove any remaining foreign material. Once complete, the coffee is placed in a solar dryer to dry for 20 - 25 days depending on the weather. As soon as the lot is dried, it is sent to the mill in Jaen to be hulled and rested prior to export. Carloman uses a digital hygrometer to manage fermentation and drying –this dedication to perfection is evident in the final cup quality.