PERUELEODORO BECERRA

About coffee:

Eledoro Becerra Araujo’s journey as a coffee producer is one of resilience, innovation, and a connection to his land. Living in Alto Valle, in the district of San José del Alto, his farm—also named Alto Valle—rests at 1800 meters above sea level. On his farm, Eledoro cultivates a diverse array of coffee varieties. His crops include Pacamara, bourbon, Catimor, and, more recently, a substantial lot of Yellow Caturra. These varieties flourish under the shelter of Guava and banana trees, which not only provide essential shade but also enhance the rich biodiversity of the area. The serene surroundings are often graced by the presence of local wildlife, such as armadillos, añuje, majas, and canyul, each a gentle reminder of nature’s enduring role in his daily life.

Eledoro’s passion for coffee began in Chontali, where he initially managed his crops. However, a visit to Alto Valle left an indelible impression. Captivated by the fertile, volcanic, and rocky soils and the favorable climate, he decided to relocate and establish his new farm. In the early days, he planted varieties like Caturra and Catimor, but a devastating outbreak of coffee rust challenged his efforts. Confronted with this setback, he sought a solution that combined disease resistance with high-quality cup characteristics and good yield.
A trusted friend introduced him to the pacamara variety, offering him a modest 1 kg of seed. With little left to lose, Eledoro planted these seeds, and they quickly proved their worth. The pacamara thrived in Alto Valle’s unique soil and climate, delivering both exceptional quality and robust production. Building on his earlier experiences, he also invested in a significant lot of Caturra, of which this lot is made of. Eleodoro is determined to explore its potential and further diversify his offerings. Generations of coffee farming run in Eledoro’s family, and this legacy of innovation has continually inspired him to experiment with new techniques. One year, he tested a novel post-harvest process with his pacamara, achieving remarkable results. Despite the small quantity produced—so modest it was marketed as roasted coffee—the flavor was unmistakably distinct, a true testament to his commitment to excellence. He replicated his process onto this beautiful Yellow Caturra lot.