Story
Yonal Fernández, along with his wife Imelda Villalobos, is the dedicated producer behind Finca El Barejón. With 3.25 hectares under cultivation, Yonal combines traditional methods with a thoughtful, hands-on approach to coffee production. His commitment to quality is evident in every step, from careful harvesting to the meticulous post-harvest process.
Always looking ahead, Yonal plans to diversify the varieties grown on the farm, aiming to further improve both quality and resilience. His passion for coffee and dedication to continual improvement make him a standout producer in the region.
Region
Colasay, located in the Cajamarca region of northern Peru, experiences a varied climate due to its diverse topography. Temperatures typically range between 15°C and 25°C, with cooler conditions in the highlands and warmer temperatures in the lower valleys. The rainy season spans from December to April, characterized by thunderstorms and cooler temperatures, while the dry season from May to November sees less precipitation and milder conditions.
Variety
Bourbon, a tall variety known for low yield, disease susceptibility, and exceptional cup quality, was introduced to Yemen from Ethiopia in the 17th century and later arrived on Île Bourbon (now La Réunion) in the early 1700s. It thrives at high altitudes (1,000–2,000 meters) in volcanic, nitrogen-rich soils, producing small, dense cherries that mature quickly. Despite its challenges, its consistent quality makes it a popular choice among roasters and consumers.
Process
The washed process is a coffee processing method in which cherries are first depulped and then fermented in water to remove the remaining mucilage. After fermentation, the beans are carefully washed before being dried in the sun on patios or raised beds. This process highlights the coffee’s clarity, acidity, and aromatic finesse, producing clean, fruity, and delicate cup profiles often sought after in specialty coffee.
