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Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.
Covers such as these help farmers control temperature and airflow, enabling coffee to dry evenly until the seeds reach 11% moisture content - a standard check point for coffee being ready for the next step in the process: hulling.
