Filter | David Ojeda, Peru

Finca El Palto sits in the highlands of Ihuamaca in San Ignacio, Cajamarca, where producer David Ojeda has built a farm rooted in family, tradition, and ambition. What began as a humble one-hectare plot, made possible after selling land in the jungle and returning to his home province, has now grown into 3.5 hectares of coffee cultivated with care and intention. At Finca El Palto, harvesting is done manually to select only the ripest cherries. After picking, the coffee undergoes 30 hours of fermentation in bags and sacks, followed by washing in a vat tank. Drying takes place in dedicated modules and bubble tents for 15–20 days, allowing the beans to develop clean, expressive flavours.

Sustainability is woven into the daily rhythm of the farm. David relies primarily on machete weeding and the support of his large family, who take part in every stage of the season, from maintenance and fertilising to harvesting. Their collective effort keeps the farm running with precision and purpose.

For David, Finca El Palto is more than a livelihood. It’s a long term vision for the future. He hopes to expand production by planting new varieties that elevate both yield and quality. The result is a coffee that reflects not only the landscape of Cajamarca but the dedication, resilience, and pride of the family who grows it.

Filter Roast 150g
Resting period: 12-14 days from roast date