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Coffee producers in Santo Domingo de la Capilla are very
serious about picking only the ripest cherries, so it can take up
to five pickings to complete a harvest. After each picking, the
cherry is fermented for approximately 12 hours and then washed
and dried. While it’s drying on patios it’s turned several times,
which helps to achieve the region’s beautiful shade of green.

Farmers here only recently began growing coffee. Until about five
years ago, they concentrated primarily on sugarcane, or yonke
(pronounced jon-kay). Traditionally, yonke is grown at low
altitudes, but these communities had adapted and were cultivating
heirloom plants and distilling a popular Peruvian cane liquor.
They’ve since been introduced to coffee, which is more profitable
— especially in their capable hands — though yonke remains a
popular side business.

Santo Domingo de la Capilla — one of 15 districts in the province
of Cutervo — has perfect conditions for outstanding coffees: high
altitudes (coffee grows at up to 2,000 meters ASL) warm
temperatures and abundant rain.
The region also has abundant vegetation that the locals are serious
about conserving. This has directly influenced la Capilla’s
microclimate, which creates more precipitation than other coffee-
producing regions in Cajamarca and enormously benefits the

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Peru Capili

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