Santos, aged 49, has lived in La Libertad for 25 years, purchasing his farm 10 years ago. Today, he lives with his wife, Santos Irene Cruz Carrasco, and their three daughters aged 23, 20 and 16. Santos’ farm, named Mitad del Corazón (translating as ‘The Middle of the Heart’ in English) takes its name after the farm's heart-like shape. Like many other farms in the region, the name is representative, reflecting the distinguishing characteristics in the surrounding area. More so in the case of Santos, as the name is chosen as it expresses passion; a force regularly found at the farm. Coffee production is currently Santos’ only means of income, with any fruit trees, livestock or other produce grown reserved only for personal consumption. As well as growing local varieties such as Red Caturra & Bourbon, Santos is fortunate to also produce a small amount of Costa Rica; all of which thrive at high altitudes. Santos also plans soon to begin growing the Geisha variety, with seeds provided by the association Alpes Andinos. Due to the ever-increasing premiums paid for 85+ SCA scoring lots, numbers of new varieties and ‘Nano lots’ continue to grow in the region to meet demands. This drive to develop great coffee is also one promoted by the association, believing that producing great quality leads to producer empowerment and wider benefits for all coffee families. Consistent ‘selective’ tree pruning is conducted to maintain the quality of the crop and to increase its yield. Farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoqueo’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry. Soil analysis is regularly conducted, with fertiliser applied in August. For Fertiliser, Santos uses a mixture of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser. Harvest in La Libertad spans from June to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked and sorted into ripe and overripe, before being floated in cool clean water from the mountain; removing any low-density cherries. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed in a wet fermentation tank for around 48 hours, depending on the climate. The coffee is then washed three times to remove all remaining mucilage, drained of any excess water, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 25-30 days, depending on the levels of rain.