Ernestina Vega Natural Espresso

For more than 30 years, Ernestina Vega Ochoa has grown coffee in the highlands of Cajamarca, Peru. She works with traditional coffee varieties, following strong agricultural practices and carefully processing them to achieve excellent cupping scores.

Ernestina Vega Ochoa has been growing coffee since she was nineteen. With over thirty years of experience on her two hectare farm in Cajamarca, she is a real example of what happens when you commit to a craft. Her farm sits at an impressive 1,840 meters, where she grows classic varieties like Caturra and Bourbon. It is a small, dedicated operation that produces some of the best coffee in the region.

The coffee cherry goes through a seventy two hour fermentation, which could be change according to the weather. After that, it spends 30 days drying on raised beds. This long wait is what creates such a deep, complex flavour.