La Cima - Washed - Peru

lavor Notes: Caramel - Chocolate - Citrus BALANCED ACIDITY – MEDIUM BODY La Cima is sourced from small-scale family farms across the highlands of Cajamarca, Peru, in the provinces of San Ignacio, Jaen, and Cutervo. Its name — meaning "the summit" — speaks both to the elevation at which it's grown and the standard the producers hold themselves to. Growers here work in partnership with Cofinet, receiving ongoing technical training that helps the region consistently turn out clean, high-scoring lots from cool Andean microclimates, clay-rich soils, and steady mountain rainfall. This lot features a blend of Catuai, Caturra, Catimor, Bourbon, and Pache varietals grown between 1500–1800 m.a.s.l. Cherries are harvested by hand under strict ripeness criteria, then floated, sorted, and de-pulped before a 30 to 40 hour fermentation. The parchment is gently washed and dried for 16 to 20 days under temperature-controlled conditions — a careful, slow approach that protects sweetness and clarity in the cup. The result is a sweet, approachable coffee that opens with a soft citrus brightness, settles into rich caramel and brown sugar tones, and finishes with smooth cocoa richness and a clean medium body — comforting and balanced, with just enough complexity to keep the cup interesting from first sip to last. Here are the details: Region: Cajamarca, Peru (San Ignacio, Jaen, Cutervo provinces) Grower: Small-Scale Producers Process: Washed (30–40 hour fermentation, 16–20 day controlled dry) Elevation: 1500–1800 m.a.s.l. Varieties: Catuai, Caturra, Catimor, Bourbon, Pache