Cacao Nibs | Almond Butter | Baking Spices
Producer: Bertila Pérez Fernández
Farm: La Naranja
Process: Washed
Region: Cajamarca
Variety: Catimor, Pache, Costa Rica, Typica
Altitude: 1,750 masl
Best After: 6-10 Days Off-Roast
Sourced Through: Ally Coffees
Bag Size: 250g | 8.8oz
The farm La Naranja, owned by Bertila Pérez Fernández, is in the Cajamarca region of Peru, where she has carried on a three-generation family tradition. Cultivating varieties like Catimor, Pache, Costa Rica, and Típica, the family made the transition to coffee in the year 2000. Their farm sits at a high elevation of 1750 meters above sea level.
La Naranja is a small, certified organic farm owned by Bertila Pérez Fernández in the Cajamarca region of Peru, where her family has upheld a three-generation agricultural tradition. In 2000, the family transitioned to coffee cultivation, growing varieties such as Catimor, Pache, Costa Rica, and Típica at elevations reaching 1,750 meters above sea level.
Spanning just 3.5 hectares, the farm is rooted in sustainability. Bertila prioritizes organic composting, water source conservation, and responsible land management—practices that are reinforced through Organic Certification and a deep commitment to environmental and social stewardship.
Each purchase directly supports a woman-owned micro-farm and helps sustain family heritage, ethical farming, and the future of coffee in one of Peru’s most important growing regions.
Processing
This coffee is processed at the Café Selva Norte micromill, operated by the social enterprise Ecotierra, which provides smallholder farmers with access to financing, technical support, and modern infrastructure. The washed process includes depulping the cherries, fermenting them for 36–72 hours, and drying the coffee on raised beds and solar dryers over 4–5 days.
What to Expect:
This is an easy,-drinking coffee that has the perfect amount of complexity to keep you wanting multiple cups. In the cup, we are tasting cacao nibs with an almond butter aftertaste and lingering baking spices moments afterwards. You can expect a low-acidity in this coffee overall compared to other lighter roasted Peruvian coffees. Overall, this is a high altitude chocolate bomb.
Brewing Recommendations:
Filter: This is a very forgiving coffee across multiple brewers. We tend to lean towards clarity for these lighter roasted, high-elevation coffees from Colombia, especially with more delicate varieties like Chiroso.
Espresso: Coming Soon!
Roasting Schedule:
We roast each Monday, and ship out retail orders on Tuesday morning. Ordering cut-off each week is 5pm CST each Sunday for the next roast day.
Cacao Nibs | Almond Butter | Baking Spices
Producer: Bertila Pérez Fernández
Farm: La Naranja
Process: Washed
Region: Cajamarca
Variety: Catimor, Pache, Costa Rica, Typica
Altitude: 1,750 masl
Best After: 6-10 Days Off-Roast
Sourced Through: Ally Coffees
Bag Size: 250g | 8.8oz
The farm La Naranja, owned by Bertila Pérez Fernández, is in the Cajamarca region of Peru, where she has carried on a three-generation family tradition. Cultivating varieties like Catimor, Pache, Costa Rica, and Típica, the family made the transition to coffee in the year 2000. Their farm sits at a high elevation of 1750 meters above sea level.
La Naranja is a small, certified organic farm owned by Bertila Pérez Fernández in the Cajamarca region of Peru, where her family has upheld a three-generation agricultural tradition. In 2000, the family transitioned to coffee cultivation, growing varieties such as Catimor, Pache, Costa Rica, and Típica at elevations reaching 1,750 meters above sea level.
Spanning just 3.5 hectares, the farm is rooted in sustainability. Bertila prioritizes organic composting, water source conservation, and responsible land management—practices that are reinforced through Organic Certification and a deep commitment to environmental and social stewardship.
Each purchase directly supports a woman-owned micro-farm and helps sustain family heritage, ethical farming, and the future of coffee in one of Peru’s most important growing regions.
Processing
This coffee is processed at the Café Selva Norte micromill, operated by the social enterprise Ecotierra, which provides smallholder farmers with access to financing, technical support, and modern infrastructure. The washed process includes depulping the cherries, fermenting them for 36–72 hours, and drying the coffee on raised beds and solar dryers over 4–5 days.
What to Expect:
This is an easy,-drinking coffee that has the perfect amount of complexity to keep you wanting multiple cups. In the cup, we are tasting cacao nibs with an almond butter aftertaste and lingering baking spices moments afterwards. You can expect a low-acidity in this coffee overall compared to other lighter roasted Peruvian coffees. Overall, this is a high altitude chocolate bomb.
Brewing Recommendations:
Filter: This is a very forgiving coffee across multiple brewers. We tend to lean towards clarity for these lighter roasted, high-elevation coffees from Colombia, especially with more delicate varieties like Chiroso.
Espresso: Coming Soon!
Roasting Schedule:
We roast each Monday, and ship out retail orders on Tuesday morning. Ordering cut-off each week is 5pm CST each Sunday for the next roast day.
