La Higuera is the farm of Segundo Mondragon. He runs a very productive farm from 1 hectare which is located in the area Colossay in the north of Peru at 1800 meters above sea level.
The farm of Segundo is part of the project from the organisation Origin Coffee Lab. OCL is currently working with 72 producers and together they focussing on quality and innovation. They are working on more controlled fermentation processing and monitor drying based on hours of sunlight.
This lot is a mixture of the varieties Bourbon and Caturra. As most producers in this area Segundo have a small processing station at his farm, where the coffee is pulped, fermented before washed, and dried in a parabolic dryer.
This coffee is mild, has a very smooth texture but is at the same time very delicate. Beautiful as espresso!