Peru Finca Artemira - Family Lot

The Story

Finca Artemira is a single farm in Cajamarca, northern Peru, close to the border with Ecuador. The farm is family run, led by Ebert Huaman Villegas, a young and determined coffee producer from Salinas. The farm has been growing coffee and raising cattle for over 40 years but since 2017, Ebert decided to venture into coffee and plant new varieties using new cultivation techniques and processes. They currently cultivate over 15 hectares of coffee and 1 hectare with fruits and vegetables. 

This is the forth year we have bought coffees from Ebert, with 2023 being the first time they exported outside of Peru. In July 2025, we had the pleasure of visiting the farm to meet Ebert and his family, and see the whole farm operation. 

Ebert has invested in his and his family's future by enrolling in coffee courses provided by Central Cafe y Cacao - a Peruvian organisation dedicated to improving coffee production and processing techniques. From these courses, Ebert learned about a double fermentation process, which he now uses with all of his coffees; this process has garnered consistent results over the years.

This green coffee is sourced through Mark Russel at Khipu Coffee. Mark is based in Liverpool and has Peruvian heritage. He has a passion for Peruvian coffee and maintains close relationships with producers, like Ebert, providing a platform for their outstanding coffees. Khipu coffee showcase the vibrant culture and extraordinary flavours of Peru, while supporting the people and communities that make it possible. 

We are very excited to be working with Mark and continue buying Ebert's coffee.  

The Coffee

This coffee is anaerobic washed - Ebert follows a coffee process that has led him to have consistent results over the last few years. A quick outline of the process is below:

1. After harvesting, the cherry coffee is introduced into water tanks, to remove any agent that is in the product, they call this process "liquidation"
   
2. Then they put the cherries into sealed grain pro bags and leave to ferment for 24 hours
   
3. The cherries are then ready to be pulped, leaving the grain with mucilage
   
4. They then remain in the tank for a further fermentation for 36 hours
   
5. Followed by washing and removing the mucilage
   
6. The coffee is then dried on a solar dryer that depending on the ambient temperature, dries between 12 to 21 days
   
7. The remaining dry parchment coffee is between 11% to 12% humidity

Expect notes of Raspberry Jam, Nougat, Maple Syrup & Cocoa