As a young boy in his community they did not have possession over the land they work, he lived with his mother and helped her with her farm. Once he got older and needed to look after his own family he joined forces with other people from the area and in the year 2003 decided to cultivate coffee the group of people as the AYNI represent the community that helps with labor, money and everything it is needed, so they together put a lot of effort and sacrifice.
The first years were really difficult and in the year 2007 we obtained the first harvest with only 32 pounds, this really gave us a wakening and we did some changes in order to have better production in the following years, increasing up to 35QQ by 2009. Our farm was prospering and was growing until the rust of coffee arrive in 2014 and destroyed all the plants we had in our land.
The year 2015 we decided to change the farm to a higher altitude 2122msl and name it “NUEVO PROGRESO” we planted GESHA and SL-09 in it and installed a new system of irrigation and an under shadow dryer for the coffee. Since then we have been invested into the care and handling of every single aspect of the process from grow to the final product, under the advisory and supervision of the cooperative to keep all the process organic and provide the best quality coffee to my customers.
Over those years when the rust attacked the coffee farmers everyone decided to go for coffee plants that resist the plagues but sacrificing the quality. instead we decided to go for a variety that was delicate and try our best to take more precautions. We had a clear vision of working for the quality of our coffee.
We started the year 2017 with great results in productivity and flavor, what excelled the expectation of our customers and our coffee was bought a higher price than the market offer.
The year 2019 I participated in the CUP OF EXCELLENCE and got in the SECOND PLACE in the competition. I have been rewarded this last year also with the first place in the contest of certified coffees SSPP around the world.
The biggest reward I obtained from my hard work and resilient attitude is that I could give a good education to my children and they now are working for the district of INKAWASI.
|Farm Name||Nuevo Progreso|
|Farmer/Rep.||Lucio Luque Vasquez|
|Auction||Cup of Excellence|
|Overall||Apricot, Brown Sugar, Hazelnut, Lingering, Peach, Smooth, Sparkling|
|Aroma/Flavor||Berry (3), Floral (3), Lemon (3), Lime (2), Mandarin Orange (2), Orange (2), Apple, Black Cherry, Black Tea, Brown Sugar, Candy, Caramel, Celery, Chocolate, Citrus, Cocoa, Complex, Dark Chocolate, Dried Fruit, Fruity, Grape, Green Apple, Green Grape, Green Tea, Herb-like, Herby, Hint of lychee, Jasmine, Juicy, Maple Syrup, Molasses Syrup, Oregano, Panela, Peach, Plum, Process forward, Raspberry, Red Currant, Rich, Savory, Strawberry, Sugar Cane, Sweet & Sugary, Syrupy, vanilla custard|
|Acidity||Malic Acid (3), Citric Acid (2), Complex (2), Lemon, Mandarin Orange, Multiple fruit acid, Raisin, Refine, Tartaric acid|
|Farm Size||1 ha|