Peru – San Antonio

Peru – San Antonio

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.