Two brothers are the producers of this lot: Jesus and Lizandro Llatas Santacruz. They live in Queromarca, a small town in the Callayuc district, province of Cutervo and Cajamarca region.

Callayuc has all the conditions to grow fantastic coffee: fertile soils, altitude that range from 1,600 to 2,000m and delicious cup varieties (mainly red and yellow Caturra, but also Bourbon, Typica).

The story of the Santacruz brothers is representative of many farmers in Peru, as they used to sell their entire harvest to local buyers who would arrive at their farm doorstep and take the bags away at a cheap price. Now they deliver their coffee to Cultivar's warehouse in Jaén, where after thorough quality control they receive a much higher price for it.

The Santacruz brothers harvest the cherries and floats them to separate the less dense beans and other undesirable elements. The cherries are fermented in closed bags under shade for 2 days, with regularly monitoring of the fermentation progress. The cherries are later de-pulped and undergo further fermentation in open tanks for another 2 days. At the end of fermentation, the coffee is washed using clean water from the nearby stream and dried under shade for 5-10 days.