Lima Coffee was founded in 2016 by Rony Guerrero in Jaen. Rony had previously worked in quality control with one of Peru’s largest exporters, and was very aware of the quality and potential some producers have, but saw those coffees get blended into large commercial lots. With this Rony decided to set up a cooperative with a different structure, he wanted to base the membership on cup quality. He knew of areas and producers in Cajamarca who have great quality and approached them to buy their best prepared coffees, with the aim of selling them as microlots to the US market. In most cases cooperatives are formed by a group of producers with the aim of exporting their coffee and the coffee in their region, but Rony’s model is entirely based on quality and those producers that are more focused on quality.
Many of the producers are in the San Ignacio province (which lends its name to this lot) within Cajamarca, and they all have their own small depulper and drying beds or patio. The coffee is processed in the traditional washed style, with a long dry fermentation. This lot is made up of yellow and red caturra and typica from five producers; Luiz Antonio, Jacinto Jora Willaacero, Alexander Flores, Rosendo Cofiria and Gevaro Cruz. Rony stored the coffee in grainpro bags to preserve the quality and doesn’t buy anything with a moisture content over 11%, for risk of fading.
This blend was made from a number of day lots from the San Jose de Lourdes, Huabal and Chirinos areas of Cajamarca. These lots were a mixture of caturra, bourbon and pache and from farms at an altitude of between 1750 and 2000 masl.
The cupping team at the Lima Coffee coop cupped all of these lots individually with the Falcon cupping team and then blended them together once all of the moistures were below 11% so that the blend was stable and uniform. San Jose de Lourdes, Chirinos and Huabal are three of the best quality areas in Northern Peru and the cup profile is full of citrus, berries and honey.