DAVID FLORES, PERU

David Flores’ Sidra comes from Finca La Neblina in Cajamarca, northern Peru, a region known for high elevations and slow cherry maturation. Grown in cool, mist-heavy conditions, the farm benefits from extended ripening cycles that build density and clarity in the cup. This lot is a small, carefully separated nano-lot, focused on precision rather than volume.

The processing is fully washed, designed to keep the profile clean and structured. Cherries are selectively harvested at peak ripeness, pulped, and fermented to remove mucilage before being washed and dried. Drying is controlled and steady, allowing the coffee to stabilise while preserving its delicate aromatics and acidity.

In the cup, this sits firmly in a clarity-driven lane. Expect blackberry and citrus, layered with white tea. The texture is light but composed, finishing clean with a tea-like quality. It’s expressive without being overt, built on balance rather than intensity.

IMPORTER

Sourced through Khipu Coffee, a Peru-focused exporter and importer working directly with producers across Cajamarca and beyond. Their approach centres on building long-term relationships, with time spent at origin through farm visits and collaborative cupping.

By working closely with producers like David Flores, Khipu supports the separation of smaller lots and consistent quality, while maintaining clear traceability from farm to roast.

FARM

Finca La Neblina is operated by David Flores in Cajamarca, where altitude and climate create ideal conditions for slow coffee development. The farm’s name, translating to “the mist”, reflects the cool, cloud-covered environment that defines the growing conditions.

These conditions allow cherries to mature gradually, contributing to higher density and a more defined cup profile. Careful picking and processing at the farm level reinforce this, resulting in a coffee that feels precise and composed.

VARIETY

Sidra

Sidra is known for combining bright acidity with pronounced aromatics, often showing both floral and fruit-driven characteristics. In this lot, the variety provides the structure and lift, while the washed process keeps everything focused and transparent.

PROCESS

Washed

Cherries are harvested at peak ripeness, pulped, and fermented to remove mucilage before being fully washed. Drying takes place in controlled conditions to stabilise the coffee while preserving clarity and acidity.

The result is a clean, structured profile that emphasises the inherent characteristics of the variety and origin rather than processing influence.

ROAST PROFILE

Roasted to highlight clarity and balance. Development is kept controlled to preserve florals and citrus while allowing enough time to round out the cup. Pushing too far risks muting the acidity and flattening the structure, so the approach is to keep the roast precise and even.

ESPRESSO RECIPE

DOSE

18 g in
40–44 g out

TIME

26–32 seconds

Flavour: 

Blackberry, citrus, white tea

OREA RECIPE

A slightly softer approach to highlight clarity and florals.

DOSE

12g coffee to 200g water

TIME

2.5 - 3 minutes

Bloom with 40 g for 30 seconds, stir gently. Pour to 120 g, then finish to 200 g at around 1:15.

Aim for a clean, even drawdown and a light, tea-like finish.