Varietal: Bourbon & Caturro
Region: La Palma, San Ignacio, Cajamarca
Cupping Score: 86
Milquiades Pintado owns a six-hectare farm, where 2 hectares are planted with Bourbon and Caturra varieties. Like many of the members of the cooperative Lima Coffees, Milquiades has organic certification, and grows the coffee under a cover of shade. Coffee is picked when ripe and depulped on the same or the following day, then dry fermented for 70 hours before being washed three times. It’s spread out on a roofed terrace to dry, which takes 25-30 days.