Peru La Cima
, Washed
, Espresso

Cupping NOTES 

Milk chocolate, fruit, toffee
Citrus acidity, silky body, and a sweet finish

Peru: The Summit

This specialty coffee originates in the mountains of northern Peru, in the Cajamarca region, where it is grown by small-scale farmers in San Ignacio, Jaén, and Cutervo. In these high-altitude lands with their ideal climate, each bean is the result of tradition, expertise, and a deep respect for the natural environment.

These family-run farms grow varieties such as Catuai, Caturra, Catimor, Bourbon, and Pache, combining diversity and richness in the final coffee profile. The producers receive Training , which allows them to refine both their cultivation practices and post-harvest processes, ensuring consistent and sustainable quality.

The coffee cherries are harvested by hand, selecting only those that have reached their peak of ripeness. After careful sorting to remove any imperfections, the coffee is pulped and undergoes a controlled fermentation process that enhances its aromatic complexity. The beans are then washed and dried slowly over several days under carefully controlled conditions, allowing them to reach their ideal balance.

The result is a specialty coffee with a clean, harmonious flavor profile featuring notes of caramel, chocolate, and brown sugar, accompanied by a delicate citrus undertone that adds a touch of freshness. Grown at altitudes between 1,700 and 1,900 meters, in clay soils and under a temperate climate, this coffee clearly expresses the unique character of its origin.

Every cup of La Cima is an invitation to discover the essence of Cajamarca: an authentic, well-balanced coffee rich in nuances, crafted for those seeking a refined and memorable sensory experience.