• Nueva Florida - El Magnífico

Nueva Florida

Cupping notes

Chocolate, almond and anise.
Smooth body. Well-integrated acidity.

La Finca - The Farm

The Ramos Ccoillar family were originally potato farmers from the Huancabelica region in the Peruvian Andes. After years of drought, poor harvests and growing debt, the family’s eldest son, Florentino, decided to leave the region and look for opportunities elsewhere. On his journey he found and bought a piece of mountainous land which he called “New Florida” or “Nueva Floración” (New Bloom), and began to plant his first coffee trees. Over the years, more and more of his family members have joined him to live and work the land, creating a small community.
One of these family members is his brother Amadeo Ramos Ccoillar. He and his wife Elisa run a 3.5 hectare coffee farm in a beautiful green setting, surrounded by fruit trees that provide important shade for the coffee trees. The third producer of this micro batch is Marcelino Limache, neighbour and good friend of Florentino and Amadeo.
Like many other producers in Peru, the La Nueva Florida group had serious problems between 2011 and 2014 with the Roya blight (a fungus that attacks coffee leaves, also known as Coffee Leaf Rust), but today the trees are free from disease and are producing coffee of an excellent quality.
Additionally, before the start of the 2018 harvest, Amadeo decided to build the drying beds in such a way that the coffee is naturally protected from strong direct sunlight and the air flow is optimal.


Cherries are selectively harvested in August. That same day they go to the pulper and they are selected by the flotation process. They are then taken to the fermentation tanks for about 16 to 18 hours, depending on climate and temperature. Once the mucilage is removed, it is passed through further washing channels then dried with parchment on patios in the sun for about 20 days.


Peru is the eighth largest coffee producer in the world. It has many farms between 1,600 and 1,800 metres above sea level and the Typica and Bourbon varieties predominate.
The arrival of coffee plants can be traced back to 1760, from the city of Guayaquil to Lima. The inter-Andean valleys and the high jungle of Peru proved to be a favourable terrain for coffee to flourish. The altitude, heat and sufficient humidity of these areas meant that by the end of the 18th century coffee had been positioned in the high semitropical jungle of Huanuco, Moyabamba, Cusco and Jaén, to satisfy the growing local market.
Peruvian coffees are grown high up in the Andes mountains. This exceptional altitude creates a coffee with a bright effervescent sparkle, smooth sweetness and a pleasant medium body. Peru is an excellent origin for organic coffees, due to the hard work of a handful of exporters / importers to bring farms and mills up to organic standards.
Almost 70% of the total coffee production in Peru comes from the northern part of the country. Cajamarca and Chirinos are the two areas of close attention in Fair Trade coffees and micro-batch separation programs.
Chanchamayo is a city in the Junín region in central Peru. It is the capital of the “Chanchamayo District”, which is located in the province of the same name. This region is in the so-called “jungle eye-brow”, which means that its geography is a mixture of mountains and jungle. The climate is not as hot and humid as in the jungle and it is not as cold and dry as in the mountains.
Since 2010, Peru is one of the main producers of Arabica coffee. It is often ranked fifth in the world for production and export of Arabica. The remoteness of the coffee plantations and the incredibly small size of the average farm has largely prevented the differentiation of origin coffees (single farm coffees) which has allowed the development and commercialization of micro-lots in other growing regions, but as everything else in Specialty Coffee, this is changing rapidly. The country’s lush highlands and good traditional varieties offer the potential for growers to overcome obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those kinds of advances.

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