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La Salina | Peru | Filter

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: Tomas Fernandez

Farm: La Salina

Region: San Ramon, Huabal, Cajamarca

Varietal: Caturra

Process: Washed

Altitude: 2000 masl


Tomas Fernandez owns the 1.5-hectare farm called La Salina, where he grows Caturra in rich clay soil. While this farm is relatively young, the coffees that Tomas are producing have been of exceptional quality. Tomas' farm lies at over 2000 masl in the Huabal district of Peru's famed Cajamarca region. 


The coffees at La Salina are picked ripe and depulped throughout the night, after which they are fermented dry for about 25 hours give or take. In general, Tomas washes the coffee three times before it's dried for about 25 days.


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 Salina | Peru | Filter

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