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Free worldwide shipping from €100
Cajamarca, La Coipa, San Ignacio
Milk Chocolate, Pear, Candied Walnuts
Pache, Tipyca, Caturra
Felix Ojeda Carrasco
Finca La Lima
5 to 10 days
19grams - BLOODY GOOD COFFEE
About this coffee
Small but mighty, that’s a good way to describe the Peruvian Finca La Lima. The farm, which is just about one hectare in size, is run by Felix Ojeda Carrasco. Felix employs seven helpers for the harvesting period that can last up to six months because of the climatic conditions. The helpers pick, sort and process the coffee cherries once they reach the desired ripeness. They harvest 30 quintals, about 1450kg coffee, each year. The three varieties Pache, Typica and Caturra grow here at an altitude of 2000masl. But not only coffee trees thrive here, the farm also grows different kinds of fruit and vegetables along with timber trees next to the arabica plants. The farm’s ambition is to work in an environmentally sustainable way while being efficient but without disturbing flora or fauna. After the harvest, the coffee cherries are processed with the washed method. The pulp is removed mechanically, and the beans are fermented for 20-30 hours. After the fermentation period the beans are spread out to dry for 5-10 days, depending on weather and temperature. When the beans are bone dry, they are filled into coffee bags. Once in our roastery, we trial roast some beans and cup them a few times before we present them to you in our online shop. This will not only ensure the best quality, it will also lead to traces of sweet pear, milk chocolate and candid walnuts in your cup.