Eli Espinoza Soberón, a dedicated farmer in the Alto Pirias village of Jaén, Cajamarca, cultivates his renowned El Mirador farm at altitudes ranging from 1700 to 2000 meters above sea level.

With 4 hectares primarily dedicated to Caturra and Geisha varieties, Eli is constantly experimenting with exotic varietals to push the boundaries of quality. He and his family meticulously manage the farm, employing sustainable practices with minimal chemical fertilizers and focusing on selective harvesting of only the ripest red cherries.

Eli's expertise in processing is evident in his natural fermentation method, where cherries undergo 24 to 30 hours of controlled fermentation in sealed bags within a vatted tank, followed by a slow drying process on raised beds for 25 to 30 days in a solar dryer, resulting in a coffee with exceptional attributes and profiles in the cup.