Norbil Perez is one of the founding producers of Aromas del Valle Co-operative. His 4ha Finca 'La Chirimoya' is situated at the exceptional altitude of 2,250masl in the community of Santa Teresa, Sector El Campo, Callyuc. Norbil is a very active member of the organisation, with an abundance of curiosity and drive. He is always participating in the trainings and workshops on productivity, quality and experimentation of new fermentation and drying processes.The region of Callayuc is one of the districts of the Cutervo province, Cajamarca, in the north of Peru. It is a territory that features a typical tropical jungle with abundant biodiversity and fertile valleys in its centre. Its altitude varies from 690 masl. at its lowest point to more than 2,800 masl at its highest point. Its geographical conditions allow the existence of a vast flora and fauna, and local producers cover the agricultural lands of Cullayuc with permanent crops and natural forests, especially with coffee. A few minutes from Callayuc, is the Viluco Waterfall, also known as "bridal veil". This is a beautiful waterfall located in a warm climate that tourists can easily access. On the way to the waterfall, you can appreciate impressive views, characteristic of the northern Peruvian Andes. Also, in the Callayuc region you will find Cerro Pabellon, which is a mountain peak that exceeds 2200 meters above sea level and is mostly surrounded by forest. This peak is also part of a chain of local mountains, with endemic characteristics and is considered a wildlife refuge. Very close to this peak is the Cordillera del Wissus, also known as Huichus, which has a maximum altitude of 2817 meters above sea level. This mountain range is home to reserve water sources and refuge of important wildlife, varied flora, and intertropical fauna.Norbil Perez is a very quality-conscious and diligent producer with an appetite to improve every season. This extended fermentation washed lot is selectively harvested by hand. Ripe cherries are floated to further select the densest (highest quality) cherries for processing. The cherries are then fermented for 50 hours, pulped, fermented again for 42 hours, and then washed and dried on raised African beds. Drying takes an average of 17-18 days.The Aromas del Valle co-operative have been providing training on fermentation in recent seasons as a way to increase cup complexity and the value added to farmers' coffee.