Modesto Chinguel farms 3ha at El Huaco in Piura's Huabal district, one of the highest farms in the area at 1950 to 2000masl. A second generation grower, he runs the land with his two sons, planted with Caturra and a standout Bourbon line grown from Cajamarca cuttings, cupping closer to East African SL28 than typical Peruvian Bourbon.
Generous spacing, home made compost, and native shade trees help the farm hit around 100 bags a year without heavy chemical inputs. This lot ran a double ferment suited to the farm's cool climate. Cherries were floated, rinsed, and fermented 24 hours, with the juice re-fermented into a sugar cane mosto. After pulping, the coffee fermented again 72 hours with the mosto under shade, then dried 15 to 20 days on a covered wooden patio for a stable result.
