Farm: Finca San Francisco

Producer: Consuelo Rubio

Region: Cajamarca, Peru

Variety: Sidra

Process: Washed

Altitude:  1700-1850 masl

Roasting Profile: Omni

Roasting Machine: ROEST P3000

Aroma: Stonefruit, Green tea

Flavor: Ume Plum, Longjing Green tea

Aftertaste:  Longjing Green tea

Mouthfeel: Smooth and Silky

Processing:

Sidra coffee is selectively hand-picked at peak ripeness, disinfected, and density-sorted via flotation. After depulping, the beans enter tile-lined tanks for controlled anaerobic fermentation. By covering the tanks with a plastic sheet and a layer of cold spring water, a thermal seal is created that eliminates oxygen and slows metabolic activity. This combination of weight and temperature control allows fermentation to extend to 48 hours—significantly longer than in traditional methods.

The coffee is then washed and moved to shaded drying modules for 20 to 40 days, until reaching 10–12% humidity. Finally, the beans undergo a 3 to 5-week “reposo” period to stabilize acids and sugars. This stage eliminates harsh notes and allows the sensory profile to reach full balance and maturity before final evaluation.

About the farm:

Located in Caserío El Lirio, Jaén (Peru), at an altitude of 1,850 masl, Finca San Francisco is a family-run estate with deep roots in the region. Their coffee tradition began in the 1970s with Victoriano Quispe, who cultivated the land at a time when a lack of infrastructure made every harvest a significant challenge.

Today, the farm is managed by Consuelo Rubio and her daughters, Blanca Flor and Roxana. They continue this legacy by focusing on specialty coffee, where the work of women is integral to every stage of production and management. By combining traditional knowledge with improved processing, the family emphasizes consistent quality, ensuring that each lot reflects their experience and long-standing dedication to coffee.