Lizandro Jiménez Mulatillo owns the 9-hectare Finca La Palma, where 2.5 hectares are planted in coffee. After harvesting ripe, the coffee is depulped the same day and fermented for 18 hours before being washed twice. It's then dried mechanically over a period of 10–12 days.
Farm: Finca La Palma
Region: Alto Ihuamaca, Cajamarca
Process method: Dried in parchment
Flavor notes: brown sugar, currant, smooth
8 oz / 227 g. Whole bean
We roast Tuesday and Thursday. We ship Wednesday and Friday.