La Cima coffee is renowned for its superior beans and distinct flavor profile. It is produced in the Cajamarca region of Peru. The Cortez family, who grow their coffee in a stunning setting surrounded by pine and guama trees, uses sustainable farming methods to produce the coffee. These shade trees help maintain cooler temperatures, allowing the coffee cherries to mature slowly and develop a higher sugar content, contributing to the coffee's distinctive taste.
The farms are situated in the highlands, with altitudes ranging from 1900 to 2000 meters above sea level. This altitude, combined with the region's natural conditions, makes for an ideal coffee-growing environment. The Cortez family also contributes to their local community by providing work for up to 80 pickers during the harvest season.
The coffee varieties grown on La Cima farms include Caturra and Bourbon, and the beans are processed using the washed method. This process, along with the unique growing conditions, contributes to the coffee's flavor profile, which includes notes of sweet cocoa, caramel, and passionfruit.
La Cima coffee is not only a testament to the rich coffee culture of Cajamarca but also reflects the commitment of local producers to quality, sustainability, and community support.
For more detailed information on La Cima coffee and its producers, you can explore the resources provided by Ozone Coffee, Rumble Coffee, and Latitude Coffee, which offer insights into the coffee's background, the producers' practices, and the coffee's distinct taste profile.
