PERU' Chacra d'Dago

La Chacra D'dago is an independent coffee farm, and is the only one in all of Peru to have received the Demeter certification, which sets the most stringent standards for biodynamic production. In Peru, La Chacra, indicates a small plantation that can be of coffee or other crops, and is oriented on the energy of the fields.  Dagoberto Marin belongs to the second generation of coffee producers, but he decided to clearly depart from the conventional methods of his predecessors to undertake a biodynamic approach that protects biodiversity.

La Chacra D'dago was born in 2006 when Dagoberto Marin, a second-generation farmer, decided to undertake a very ambitious project to convert 36 hectares from organic to biodynamic production. This transition involves great risk and a drastic change not only in agricultural techniques, but also in the personal habits of farmers. Initially, the farm can lose up to 30% of its production when switching to biodynamic because it does not use conventional fertilizers and takes up to 4 years to recover normal production. Many farmers do not want to take the risk, but Don Dagoberto has found his personal core of ideals in the biodynamic approach and decides to try his luck. This method transcends organic practices by incorporating the astronomical calendar to program the fertilization and composting process, promoting a harmonious balance between the farm, the environment and the cosmos. Biodynamic culture is a holistic approach to agriculture that connects the relationship between soil, plants and animals. It focuses on improving soil fertility, maintaining ecological balance and promoting biodiversity. Chacra d' Dago's coffee growing practices are based on these principles, ensuring that the farm's ecosystem remains healthy and resilient. This harmonious approach to farming and life has allowed the family to create a sustainable and thriving coffee farm that produces delicious, high-quality coffee.

Quality Control and Coffee Processing

The coffee drupes are hand-picked at the right point of ripeness and then carefully selected so that only the best ones reach the drying process. After pulping, the beans are left to ferment for 72 hours before being washed and laid out on raised drying beds for 10 to 15 days.