In Northern Peru’s Alto Mayo protected forest, the Beirut community cultivates exceptional coffee at 800–3,400 masl. With crisp nights, temperate days, and rich soil nourished by Bokashi-style fertilizer, farmers grow Typica, Caturra, and Catimor. Salvador Dávila Ruiz’s Agua Dulce farm, nearly 30 years old, exemplifies sustainability with innovative water treatment. While more accessible than Southern Peru, Beirut’s coffee depends on specialty market access to thrive in harmony with its environment.
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