La Cueva - Peru Cajamarca

This specialty coffee comes from the Cajamarca region in northern Peru, one of the country’s most promising coffee-growing areas thanks to its altitude, biodiversity, and ideal climate conditions for producing complex and delicate profiles.

Grown in the Jaén district at nearly 1,900 meters above sea level, this lot reflects an environment where mild temperatures and slow cherry maturation enhance floral and elegant characteristics in the cup.

Behind this coffee is Aurora Huaman, producer of La Cueva farm. She manages a small one-hectare plot with a strong commitment to sustainability and attention to detail. Her careful approach to cultivation and processing results in coffees with a clear identity and consistently high quality.

This coffee is composed of Bourbon and Caturra varieties, two classic Arabica cultivars known for their sweetness, balance, and bright acidity. At high altitude, they develop greater density and complexity, resulting in a more expressive cup.

The coffee undergoes a traditional washed process with aerobic fermentation, designed to highlight clarity and cleanliness. After selective handpicking, the cherries are pulped, fermented in a controlled environment, washed, and then slowly dried in the open air. This method enhances the coffee’s most delicate and refined characteristics, especially its floral profile.

The result is a refined and aromatic coffee, with notes of rose, raspberry, and honey, supported by bright acidity and a smooth texture — a true reflection of Cajamarca’s terroir and the producer’s craftsmanship.