Details
ORIGIN
Peru
PRODUCER
Jorge Zamora - La Lima
REGION
Cajamarca
GRADE
MCM Gr 1
PROCESS
Washed
DRYING
Patio
VARIETY
Geisha
ALTITUDE
1900 M
SCREEN
15
HARVEST
July - October
TASTE
Creamy, Honeysuckle, Apple
SCORE
88
Details
ORIGIN
Peru
PRODUCER
Jorge Zamora - La Lima
REGION
Cajamarca
GRADE
MCM Gr 1
PROCESS
Washed
DRYING
Patio
VARIETY
Geisha
ALTITUDE
1900 M
SCREEN
15
HARVEST
July - October
TASTE
Creamy, Honeysuckle, Apple
SCORE
88
Story
Jorge Zamora was born in Lajas district from Chota province and
then in 2018 has moved to La Coipa district but both towns are
located in Cajamarca region.
He is 43 years old and he has 4 children and 2 of them are 6 years old and 3 years old, the other
two are young people who study in the city.
He works on the farm with his wife who has experience in prolonged coffee fermentation.
FARM NAME : LA LIMA (5HAS) & LA PIÑA (4 HAS)
VARIETIES : YELLOW CATURRA (LA LIMA-1HA)
TYPICA (LA LIMA-1HA)
BOURBON (LA LIMA-1HA)
GEISHA (LA LIMA-1HA)
RED CATURRA (LA LIMA-1HA)
RED BOURBON (LA PIÑA-2HAS)
RED CATURRA (LA PIÑA-2HAS)
ALTITUDE : 1950 MASL
HARVEST SEASON : JULY-NOVEMBER
ABOUT THE LOT :
Jorge picks the ripe cherries during the day he with his wife and some neighbors work together
picking in baskets by hand , then he washed the ripe cherries with water and he lets it drain for
1 hour, then he put the cherries inside barrels to ferment them for 72 hours under water in
grain pro bags and a dark room at a temperature of 14-15 C°, after the first fermentation, he
pulps the cherries in a small machine, then he puts inside the barrels for 48 hours more, at the
end of the double fermentation, Jorge washes three times until making sure that there is no
presence of mucilage, after which he lets it rest for 2 hours until making sure that there is no
presence of water to transfer to the solar dryer for a period of time 25-30 days.
La Lima is the name of the farm, this fruit tree was already born when he bought the farm.