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This micro lot is a co-production of two of Cultivar Importers partner producers, Samuel and Basilio. Samuel is the father of two adult sons. And Basilio has seven children. All of them are still in school or studying, but whenever they have some free time, they help Basilio and Margarita with the work on the farm. Both families live very near the Namballe district in the North of Peru, not far from the border of Ecuador. Here is the Tabaconas-Namballe National Sanctuary (Santuario Nacional  Tabaconas-Namballe)1​ ​, which is a national sanctuary in ​Peru established in 1988, and protects the southernmost part of the ​páramo ecosystem. The national park spans an area of 32,124.87 hectares in total.

To visit the house and the farm of Don Samuel, one has to walk quite a bit as there is no road to reach the place by car. Samuel explains to us that when he harvests the coffee, he only picks the ripe cherries. In his case, he collects the Typica and the Mondonovo varieties together. But he also has some Catimors growing, which he keeps separate. He has started to grow other varieties as well, such as Geisha, Pacamara, Paranaima and Icatu. Depending on the weather and temperatures, the fermentation takes 24 to 40 hours, and he does this in a tiled fermentation tank. At the moment he is drying the coffee under shade to protect the parchment beans from the heat of the son, and on special drying sheets. But he is building a drying construction so that the coffee is elevated from the ground and there will be an improved airflow. Besides dedicating his time to coffee, Don Samuel also raises cattle, in line with the longstanding tradition of farming in this region.

Like Samuel, Don Basilio has another source of income to take care of the household income. He works as a day laborer on other farms to generate some additional income besides the sales of coffee. Living nearby a reserve means living in a very pleasant and mild climate for Basilio. There is a lot of forest and water resources around them. During the harvest time, Basilio also takes care of a selective harvesting process. He ferments his coffee for an average of 24 hours, then washes it and dries it in his drying module that consists of wooden platforms covered with sheets. He dries his parchments on these sheets.