La Colmena

About This Coffee

This coffee from Peru is grown by producer Jorge Díaz Campos in the Lonya Grande region near Huamboya at 1,900 meters altitude. It is a washed Caturra variety with flavor notes of white grapes, berries, and flowers. The Díaz Campos family cultivates specialty coffee in the highlands with access to pure natural water sources for processing. Jorge applies knowledge from working with Cooperativa Norcafé to perfect the farm's coffee qualities. The family also practices beekeeping, which Jorge believes aids pollination and positively affects coffee flavors. Cherry fermentation occurs in bags for 24 hours, followed by depulping and 24-36 hour fermentation of the parchment, then drying on raised beds under cover for up to one month.

Origin

Lonya Grande (Peru)

Flavor Notes

Berry, Caramelized, Dark Chocolate, Coconut, Grapefruit, Apple, Maple Syrup, White Grape, Flower

Roast Level

—

Processing

Washed

Typology

Arabica

Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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