PERU Silvestre Llanos

MEET THE PRODUCER 

High-quality coffee grown with passion and tradition by Silvestre Llanos.

“I grew up with the coffee plant,” That’s how Silvestre describes his lifelong connection to coffee. With decades of experience, he consistently produces exceptional coffees and hopes to pass this knowledge on to his youngest son, who still lives with him and his wife, Olga. Together, Silvestre and Olga not only run their farm but also manage a small grocery shop that serves their neighbours. Like them, many families in Nuevo Trujillo diversify their income with livestock or vegetable farming. The community itself is nestled in lush cloud forests, home to towering cedar, laurel, and rosemary trees. When asked about the meaning of “Quanda” (the name of his farm), Silvestre shared a story: years ago, a nearby stream had such a strong flow that people couldn’t cross it to reach his farm or neighbouring towns. Locals would ask, “When will it pass? When will it pass?” Over time, the place became known as Quanda (similar to “when” in English). This story not only reflects the history of his farm but also how water and landscape have shaped life in San Ignacio. Today, Silvestre and his family are dedicated to conserving trees, helping preserve biodiversity and ensuring a healthy ecosystem that regulates water for the region.

TRUST THE PROCESS:
-Harvesting: Cherries are picked during the day and pulped in the evening.
-Fermentation: The parchment is left to ferment for 36 hours in open cement tanks, with Silvestre carefully monitoring progress.
-Washing: After fermentation, the coffee is fully washed.
-Drying: Beans are dried directly in the sun for 15–20 days, allowing for a clean, sweet cup.