La Babilla Espresso

David Guevara Cotrina farms his 4.5-hectare Finca Flor de la Montaña in Cajamarca, Peru, with 2.5 hectares under shade trees—a growing method that is not an exception in this region, but increasingly the norm. He is a member of the young Lima Coffees cooperative, whose coffees have been actively supported by importer Cafe Imports since 2017, and serves on its board. Certified organic, he uses sustainable methods typical of his colleagues in Chirinos.
David's harvest runs from May to October. The ripe cherries are depulped the same day and then fermented in the open air for 12 to 18 hours—at 1,850 meters, this can take a little longer. They are then washed and dried, depending on the available facilities, on patios, raised beds, or in parabolic dryers. This classic Peruvian washed process produces clean, clearly defined cups.
Cajamarca is Peru's most important coffee-growing region, accounting for around a quarter of the country's production. The high-altitude Andean valleys, fertile volcanic soil, and semi-arid tropical climate create ideal conditions for specialty coffee—and cooperatives like Lima Coffees ensure that microlots like this one finally get the visibility they deserve. For a long time, traceability to the farm level was the exception in Peru. Here, it's standard.