Peru Finca La Naranja



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  • La Naranja
  • 1.5 hectares
  • Caturra & Typica
  • Tasting Notes: Berries, creamy, fudge, pear, plum
  • 1,654 metres above sea level
  • Asunción Córdova Díaz & family
  • La Flor del Norte
  • Jaen Province, Cajamarca


Asunción Córdova Díaz was born to grow coffee. The fifth of five boys, Asunción has been farming his own plot since he graduated high school at age 17. His family functions as an efficient yet caring team that ensures the farm is kept in the best condition and treated with the most up-to-date techniques.  

Finca La Naranja

Asunción was 17 years old when his father gave him his first piece of land. The youngest of five brothers, Asunción loves coffee, joking that “there is never a cup of coffee left in the house during the day.”  

Asunción has always wanted to produce specialty coffee in order to garner the higher premiums associated with quality. “We know that it is not easy,” he says. “But when working in a team, everything is possible.”  His affiliation with Coopagro, his local cooperative, has helped greatly.  

Together, Asunción, his wife and his two children have nurtured their farm and increased their coffees’ quality. His wife tends the trees. In addition to coffee, the farm also grows a lot of rosemary and cedar. His daughter oversees her own small nursery for vegetables.  

Asunción and his wife understand the importance of learning and applying new techniques throughout the entire process from planting to processing post-harvest. They are proud that their coffee is being sold to consumers outside Peru. “We are very happy because our sacrifice and perseverance have given results,” he says.   

Harvest & Post-harvest

Processing in Peru is rustic yet the traditional methods, when combined with the technical training and care for quality from Coopagro, do a fine job producing quality coffee. Most farmers own their own mills, which are usually located on their farms. 

At Finca La Naranja, cherry is selectively handpicked and pulped that same day using an ecopulper.  After undergoing dry fermentation for 15-25 hours, parchment is washed and then laid on drying beds to dry for approximately 15 days.  

After parchment reaches the correct moisture content, it is transferred to bags in Bernardo’s small warehouse, where it rests for 10 days. It is then transported to the cooperative’s warehouses where it rests for another 30 days before being prepared for export.


Bean or Ground?

Roasted Whole Beans, Ground for Espresso, Ground for Cafetiere, Ground for Pour Over, Ground for Aeropress, Green Unroasted Coffee


250g, 500g, 1kg

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