High up in the northern Peruvian Andes, in the Cajamarca region, you’ll find Norvil Perez and his farm La Chirimoya. Located in the Callayuc district, in the community of Sector el Campo, Norvil works his 3-hectare plot at 2200 meters above sea level, growing Red and Yellow Caturra.

This area is a gem—lush, fertile, and full of tradition. The nearby Cutervo National Park, with its cloud forests and wildlife, supports both local biodiversity and farming. Coffee is a key crop here, alongside sugarcane, fruit trees, and dairy cattle.

Norvil’s approach to coffee is thoughtful and hands-on. Instead of following the more common washed process used by most in the area, he took a leap and went for naturals—a process that comes with its own challenges, especially with the local humidity. His cherries ferment for 45 hours in closed plastic bags, and then dry for 18 days under the sun. At night and in the early morning, they’re sheltered in tents to avoid moisture.

Harvest and processing take place between June and October, and the result is a coffee that’s deeply influenced by its environment—bright, expressive, and a true reflection of the land and care behind it.