Peru La Cima: A high quality brew from the Cajamarca Highlands

This coffee is produced by small-scale coffee farmers from the San Ignacio, Jaen, and Cutervo provinces located in the Cajamarca region. Coffee farmers receive technical training, which guarantees the production of high-quality crops.

This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and exposed to 30 to 40 hours of fermentation. Following this, the parchment is gently washed and dried for 16 to 20 days under temperature-controlled conditions until the ideal moisture content is achieved.

Expect notes of yellow plum, rounded out by rich caramel and a soft brown sugar sweetness. The result? A brew that captures the character of the Cajamarca highlands in every sip.