Finca El Cedro

High in the hills of Cajamarca, in the community of La Coipa, Finca El Cedro is a place shaped by patience, family, and a deep connection to the land. Alejandro Padilla Chinguel is a third-generation coffee farmer who has grown this farm step by step, starting with a single hectare passed down from his father after finishing school. What began as a small plot has steadily become a reflection of his commitment to both quality and sustainability.

El Cedro takes its name from the cedar trees that still stand throughout the farm, part of a broader mix of pine and romerillo that provide shade and protection for the coffee. Alongside varieties like Bourbon, Caturra, Catimor, and Gesha, these trees help create a balanced ecosystem that Alejandro carefully maintains through thoughtful farming practices.

Harvest and processing here move at a deliberate pace. Cherries are picked at peak ripeness, fully washed, and then placed in GrainPro bags for up to 72 hours of anaerobic fermentation before drying slowly under the sun. Alejandro’s wife plays a central role throughout, working alongside him each day and helping guide the post-harvest process.

For Alejandro, coffee has become more than a livelihood. It is a way to invest in his family’s future while continuing the traditions that brought him here. The result is a coffee rooted in care, shaped by its environment, and built on years of steady dedication.