ABOUT FARMER
This coffee is produced by Litman Diaz Campos on his farm La Orquídea.
Litman Díaz grows his specialty coffee on the plateau in the Lonya Grande region, specifically in the village of Guamboya. His farm, La Orquídea, is located at an altitude of between 1,750 and 2,150 metres above sea level and is currently spread over 2 hectares dedicated to coffee cultivation. He is currently preparing the establishment of a nursery to expand production by another 2 hectares, focusing on the Geisha variety.
The La Orquídea farm, named after the orchid flower, is surrounded by extensive virgin forests which serve as a source of water springs. The upper part of the property is home to diverse flora, including orchids (the national plant of Peru), and fauna, such as the Andean rock cock (the national bird of Peru).
In addition to coffee farming, Mr Litman is active in livestock breeding and beekeeping. The Díaz Campos family has expanded their land each year and focuses on water and environmental conservation in all their projects. New experiments in coffee processing are planned for 2024, so we can look forward to more than just washed coffee in the future.
Coffee processing
In La Orquídea, the harvest runs from July to November.
Manual and selective harvesting of ripe cherries only. Fermentation takes place for 20 hours in the cherries and, after peeling, the beans are fermented in parchment for a further 16 hours. The coffee is then dried slowly for approximately 30 days.
