LA LIMA
JORGE ZAMORA TAMAY
21
La Lima Farm– A coffee born from family effort and a
passion for quality. Located in the village of El Horcón
Alto, in the district of La Coipa (San Ignacio, Cajamarca) at 1,900
m a.s.l., the farm cultivates beans brought from Panama during an
international fair, planted with dedication since 2019 on one
hectare of land.
Producer Jorge Zamora Tamay, together with his wife Teresa
Livaqué Tarrillo and a family member, carry out a 100%
selective harvest, carefully attending to every detail. The rocky
soil, rich in organic matter and surrounded by fruit and shade
trees, provides an ideal environment for producing exceptional
beans.
The coffee undergoes a double fermentation process. First, the
cherries are fermented for 72 hours, followed by 96 additional
hours in mucilage. After washing, the coffee is slowly dried in a
solar dryer for 22 to 25 days, achieving consistent quality and an
extraordinary cup profile.
General Information
Sensory and Jury Scoring Summary
About the Farm
La Lima Farm– A coffee born from family effort and a
passion for quality. Located in the village of El Horcón
Alto, in the district of La Coipa (San Ignacio, Cajamarca) at 1,900
m a.s.l., the farm cultivates beans brought from Panama during an
international fair, planted with dedication since 2019 on one
hectare of land.
Producer Jorge Zamora Tamay, together with his wife Teresa
Livaqué Tarrillo and a family member, carry out a 100%
selective harvest, carefully attending to every detail. The rocky
soil, rich in organic matter and surrounded by fruit and shade
trees, provides an ideal environment for producing exceptional
beans.
The coffee undergoes a double fermentation process. First, the
cherries are fermented for 72 hours, followed by 96 additional
hours in mucilage. After washing, the coffee is slowly dried in a
solar dryer for 22 to 25 days, achieving consistent quality and an
extraordinary cup profile.
