Peru - Finca Flor de La Montana

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To ensure freshness, we limit our roasting days and roast to order. So if your order isn't in by end of day Wednesday, it gets pushed to the following week. Roasting and packaging generally takes place on Thursdays. With shipping on the following Friday-Monday. Local Deliveries and Local Pickups are on Mondays. Look at specific store hours and locations for more information on pickups.

Returns information

As a consumable product. Returns are always difficult. We can only accept returns for product defects. If you want to cancel an order and it hasn't gone out yet, emaill us ASAP. Please reach out to with any questions.

Product Details

Roast Medium/Light
Acidity White wine
Body Clean
Flavor Notes Almond, cranberry, coffee cherry, praline, honey


Country Peru
Region Chirinos, Cajamarca
Farmer David Guevara Cotrina
Varietals Catimor, Caturra, Bourbon, Typica
Proc. Method Natural
Altitude 1850 MASL
Harvest Schedule May - October


David Guevara Cotrina owns a 4.5-hectare farm that has 2.5 hectares' worth of Bourbon and Caturra variety planted under a cover of shade. Like many of his fellow members of the cooperative Lima Coffees, David holds organic certification and uses sustainable methods and materials in his farming. David is a board member of the fast-growing young cooperative.

The vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders may also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same day they are harvested, and given a 12–18-hour open-air fermentation before being washed clean of mucilage. (The fermentation time may be longer in cooler areas at higher elevation.) Drying styles vary in Perú, and coffee may be dried on patios, raised beds, in parabolic dryers, or mechanically.