La Lima – Organic

Tasting notes: Balanced and sweet with notes of dark chocolate, dried fruits like prunes and dates, together with honey, full body and low acidity with a long aftertaste.

Roast level: medium roast.La Lima is very delicious in every kind of coffee method.


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  • Country: Perú
  • Region: Cajamarca
  • Town: La Lima
  • Farm: Coffee Association: Alpes Andinos
  • Owner: Luz Delina Tantalean Fernandez
  • Processing: Fully Washed & Dried on raised beds
  • Altitude: 1,800 to 1,900 metres above sea level
  • Varietal: Caturra and Pache

High altitudes, ideal climates, and nutrient-rich soil in the Cajamarca region of Perú allow for the production of high-quality and organic coffee. Las Pircas, Luz Delina Tantalean Fernandez’s farm in the village of La Lima, was discovered by Alpes Andinos, our exporting partners in Perú, for its excellent quality. 

Luz has been a member of Alpes Andinos since 2021 and is only 28 years old. She has found great benefit in being a part of the association – receiving higher prices for her high quality coffee and receiving training on how to improve yields. This drive to develop better coffee is one promoted by the association, believing that producing great quality, leads to producer empowerment and wider benefits for all coffee families. 

Her farm is named Las Pircas, which refers to small rustic walls that are traditionally made in Peru with small stones. 

Harvest spans from July to November. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. At Las Pircas, harvest begins with the cherries being selectively handpicked by Luz and her husband, before being floated in cool clean water to remove any low-density cherries. Luz then ferments the cherries, for 48 hours. The cherries are then pulped and fermented once more for an additional 48 hours to breakdown the exterior mucilage. Fermentation occurs in the shade to prevent any impact from the sunlight. The coffee is washed three times to remove any remaining mucilage or foreign material. The coffee is dried in the open sun on raised beds for 20-22 days. Luz then delivers the coffee to Jaen, the headquarters for Alpes Andinos, to be hulled and prepared for export. This is generally a three-hour journey.

In this region, farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoca’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry. 

Soil analysis is regularly conducted with organic fertiliser applied in March and after the harvest in November. For Fertiliser, producers in this region use a mix of compost and ‘guano de las Islas’, meaning guano from the islands. Located just off the coast of Peru are a collection of small islands, home to large sea bird populations. These birds produce large amounts of excrement, or, guano, which settles on the ground as a nutrient-rich top layer. Guano is collected on the island and transported to the mainland to be used as a fertiliser.