EL GRINGO
LENIN TORRES TICLIA
19
More than a decade ago, I acquired a small plot of land in the
district of Camporredondo, province of Luya, Amazonas Region. At
that time, the land was eroded by fires, and many believed it was
no longer suitable for cultivation. However, I decided to take a
chance on it and bring it back to life.
In 2012, I planted my first Caturra coffee trees, and over time I
learned and improved each stage of the process. In 2018, I
introduced the Geisha variety, whose seeds arrived thanks to a
cooperative from Panama. Since then, I have worked with dedication
to produce high-quality coffee, taking care of every detail.
In 2021, I had the opportunity to participate in the Cup of
Excellence, an important step that encouraged me to keep growing.
On my farm, I carry out selective harvesting, ferment the coffee in
timbos for 72 hours, and dry it in a solar dryer, processes that
highlight the character and sweetness of my coffee.
Today, when I look back, I feel proud to see how a land that once
seemed unproductive has been transformed into a farm full of life,
effort, and hope.
General Information
Sensory and Jury Scoring Summary
About the Farm
More than a decade ago, I acquired a small plot of land in the
district of Camporredondo, province of Luya, Amazonas Region. At
that time, the land was eroded by fires, and many believed it was
no longer suitable for cultivation. However, I decided to take a
chance on it and bring it back to life.
In 2012, I planted my first Caturra coffee trees, and over time I
learned and improved each stage of the process. In 2018, I
introduced the Geisha variety, whose seeds arrived thanks to a
cooperative from Panama. Since then, I have worked with dedication
to produce high-quality coffee, taking care of every detail.
In 2021, I had the opportunity to participate in the Cup of
Excellence, an important step that encouraged me to keep growing.
On my farm, I carry out selective harvesting, ferment the coffee in
timbos for 72 hours, and dry it in a solar dryer, processes that
highlight the character and sweetness of my coffee.
Today, when I look back, I feel proud to see how a land that once
seemed unproductive has been transformed into a farm full of life,
effort, and hope.
