La Margarita

Managed by up to 18 members of the Solorzano Family, Finca La Margarita is a 3.5-hectare farm located in the Ocobamba subregion of Cusco, Peru. Since pioneering coffee cultivation and processing in 2017, the farm has been a model of innovation and sustainability.

During harvesting season, the Solorzano family selectively handpicks ripe red cherries. Once selected, cherries are transported to the family processing unit where they are floated to remove any underripe or defective cherry. 

This 100 % Bourbon lot undergoes a 52-hour fermentation that extends the drying process, creating Solorzano’s “slow dry.” In the first stage, the cherry is pulped and then set for a 16-hour fermentation. The coffee is then partially dried, followed by a second fermentation stage of 36 hours. This mid-fermentation process enhances sweetness and complexity wich creates a beautiful cup.

The floral, zesty and peachy notes in this coffee are supported by a velvety mouthfeel. It is exactly this texture that we so appreciate in Peruvian coffees