La Babilla Filter

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 practice that is increasingly the norm, rather than the exception, in this region. He is a member of the young Lima Coffees cooperative, whose coffees have been actively promoted by importer Cafe Imports since 2017, and also serves on its board. Certified organic, he uses sustainable methods that are typical of his fellow farmers 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—a process that can take a little longer at 1,850 meters. They are then washed and dried, depending on what is available, on patios, raised beds, or in parabolic dryers. This classic Peruvian washed process produces clean, well-defined cups.
Cajamarca is Peru's most important coffee-growing region, accounting for around a quarter of national production. Its 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, farm-level traceability was the exception in Peru. Here, it's the standard.