La Cima

About the Producer

This coffee is produced by a network of small-scale farmers across the Cajamarca region. Producers receive ongoing technical support and training, helping improve both coffee quality and farm sustainability. The farms grow a mix of traditional varieties including Catuai, Caturra, Bourbon and Pache, all adapted to the region's unique climate and growing conditions.

Their combined efforts result in coffees that consistently deliver sweetness, balance and clarity in the cup.

About the Lot

This lot is harvested following strict ripeness criteria before being floated and hand-sorted to remove defects. The cherries are then depulped and undergo 30-40 hours of fermentation before being gently washed.

Drying takes place under carefully controlled conditions for 16-20 days, allowing the coffee to develop sweetness and structure while preserving clarity.

In the cup, La Cima delivers bright Golden Kiwi acidity, delicate Soft Pear sweetness and a smooth Butterscotch finish. The profile is approachable and balanced, making it equally enjoyable as a black coffee or paired with milk.