PROCESSING
This coffee is processed using a traditional washed method common in Peru. After selective handpicking, the cherries are depulped on the same day to preserve freshness. The coffee then undergoes an open-air fermentation for approximately 12–18 hours, allowing controlled microbial activity to break down the mucilage and enhance clarity in the cup.
After fermentation, the beans are thoroughly washed with clean water and dried using a mix of methods such as patios, raised beds, or covered drying systems depending on local conditions. The result is a clean, balanced profile with gentle fruit sweetness and a structured acidity typical of high-elevation Cajamarca coffees.
HISTORY
Finca El Limón is a small, one-hectare farm owned by Maicol Gonza Chinchay in the Alto Ihuamaca area of Cajamarca. Since acquiring the farm in 2012, Maicol has focused on cultivating a diverse mix of varieties, including Catimor, Caturra, Bourbon, Typica, and Gesha, across approximately 3,400 coffee trees.
The coffee is part of a traceable microlot program, where small-scale producers receive higher prices for exceptional quality. In Cajamarca, most farmers operate independently on small plots, often combining traditional practices with gradual improvements in processing and quality control.
This coffee reflects the evolving identity of Peruvian specialty coffee: smallholder-driven, high-altitude grown, and increasingly focused on transparency and quality.
