La Cima, meaning “the summit”, is a regional lot from the highlands of Cajamarca, Peru. Sourced from small-scale family farms across the provinces of San Ignacio, Jaén and Cutervo, this coffee reflects the dedication of producers who place quality at the heart of their work. In partnership with Cofinet, farmers receive ongoing technical training to refine their cultivation practices and produce high-quality coffee. The region’s high-altitude growing conditions provide a distinctive setting for coffee cultivation. Farmers grow a range of varieties, including Catuai, Caturra, Catimor, Bourbon, and Pache, carefully tending their crops throughout the season.

Quality guides every step of the harvest and processing. Cherries are hand-picked according to strict ripeness criteria, then floated and sorted to remove defects. After de-pulping, the coffee undergoes 30-40 hours of fermentation before the parchment is gently washed. It is then dried slowly over 16-20 days under temperature-controlled conditions until the ideal moisture content is reached.

This carefully managed process helps ensure consistency from harvest to harvest. By combining selective picking, controlled fermentation, and gradual drying, the producers pay close attention to the quality of the coffee at every stage. The result is a coffee that showcases the work of small-scale farmers across three provinces of Cajamarca, supported by technical expertise and a shared commitment to careful production.