top of page
La Palma | Peru | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Producer: Edilberto Flores

Farm: La Palma

Region: San Jose de Lourdes, Cajamarca

Varietal: Caturra, Bourbon

Process: Washed

Altitude: 1800 masl


Edilberto Flores owns and operates La Palma, a 3.5 hectare organic coffee farm of which 2.5 hectares is planted in coffee and shade trees. La Palma is located in the San Jose de Lourdes municipality of Peru's Cajamarca region.


During harvest, only the ripest cherries are selected for processing and are depulped on the same day and set to ferment dry for an average period of 25-45 hours, depending on the ambient weather conditions. After fermentation is complete, the coffee is washed at least 3 times with clean water. After this, coffee is moved to raised beds for an average of 15-25 days to complete the drying process. Here, it is moved consistently to ensure an even dryness throughout the lot. 


Peru's lush highlands offer the potential for small holder farmers to produce coffee with great cup quality due to the high altitude and prevalence of excellent varieties such as Caturra and Bourbon.

La Palma | Peru | Espresso

    bottom of page