Melvin Campos Inga is a coffee producer from the village of Fátima, in the Amazonas. He is part of the cooperative Norcafé, who have offices in Lonya Grande and Jaen, Cajamarca. He has been cultivating many varietals over the years but has started to focus now mainly on Typica, a varietal that he has been familiar with nearly all his life.
Melvin's coffee undergoes a unique natural process. After selective harvest has been made, the cherries are fermented in water for 68 hours, sealed in timbos (plastic tubs) without oxygen. They choose this method specifically for the lactic fermentation and aim for the desirable creamy mouthfeel and body.
After the fermentation in water, the cherries are then taken to solar dryers where the drying is staggered over 30 days to develop the sugars as slowly as possible. The coffee is taken out of the solar dryers at a level of 11 - 11.5% moisture.
