High altitudes, ideal climates, and nutrient-rich soil in the Cajamarca region of Peru allow for the production of high-quality coffee.

The harvest spans from June to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Once picked and floated, the cherries are placed into tanks to ferment for 96 hours. Next, the coffee is pulped: each producer has their own de-pulper located on the farm, often close to the house or main building. In Maria’s case, the pulper is located at her house, around 100 meters from Limon 1. Once the coffee has been de-pulped, the beans are placed into tanks and fermented again for around 96 hours, depending on the climate. 

Once complete, the coffee is then washed three times using water from the nearby El Mirador Mountain, to remove all remaining mucilage. Any excess water is drained, before finally placing the beans on raised beds to dry. Here, the beans will remain for one day and then transferred to greenhouses to finish drying for 15 – 20 days.