La Piria

Get to know this coffee in detail

La Piria is a new lot from Cajamarca, Peru, grown by small-scale producers at altitudes between 1,900 and 2,000 metres.

This natural coffee, from Typica and Bourbon varieties, undergoes fermentation in sealed bags for three days and is then slowly dried in solar tents over 25 days, resulting in a profile with notes of blueberry, cocoa and cola.

Behind it is the Green Coffee Tree association, founded by Wagner Enrique Guerrero alongside a group of producers with whom he shares knowledge, sustainable practices and technical support.

Since 2022, they have been focusing on special varieties and natural processes, moving away from more commercial types.

Each farm preserves local biodiversity and applies organic techniques, with the aim of improving both the quality of the coffee and the lives of the farmers.

Meet the producer

La Piria: a café that tells the story of Cajamarca, Peru

AAt Ineffable Coffee we are always searching for coffees that offer more than just flavour. We want every cup to tell a story — the story of the people and communities behind each bean. Today we are delighted to introduce La Piria, a new lot from the mountains of Cajamarca, Peru, grown by small-scale producers at altitudes between 1,900 and 2,000 metres.

This coffee, of the Typica and Bourbon varieties and processed naturally, stands out for its sweet, fruity profile with notes of blueberry, cocoa and cola. But what truly makes it special is the collective project behind it: the Green Coffee Tree association, led by Wagner Enrique Guerrero.

The beginning of a shared path

Wagner’s story with coffee began while he was still at university. He had the opportunity to work at Obolcafé in Jaén, Cajamarca, where for four years he supported local coffee growers. His work included technical training, field and classroom workshops, and helping implement productive units and certifications. That experience planted the idea that coffee could be much more than just a crop: it could be a means of improving farmers’ lives and the quality of their harvests.

In 2019, together with friends and fellow producers, Wagner formed an association aimed at boosting agricultural projects. The pandemic slowed their progress, but by 2021 they had legally established themselves under the name Drink Coffee, also known as Café Verde. That same year they achieved organic certification and began working closely with local farmers, offering technical support and introducing innovative cultivation practices.

A commitment to traditional varieties

In 2022 they launched a new initiative: to recover traditional varieties and natural processes. Alongside four producers, they reintroduced coffees such as caturra and other heirloom types, moving away from more commercial catimor lines. Their aim was clear: to improve cup quality while at the same time improving farmers’ livelihoods.

For the following years, most of their coffees were sold in local markets or through cooperatives. Then in 2024 they came across our work on Instagram and decided to take things further: they sent us samples. This was how we first tasted La Piria, and we were immediately impressed by its vibrant, sweet character — the result of a carefully supervised process.

A natural process with a lot of dedication

La Piria begins with the selective harvesting of ripe cherries. Once picked, they undergo fermentation in sealed bags for three days, which adds complexity and sweetness. The coffee is then dried slowly in solar tents over 25 days, with constant monitoring of moisture levels. The result is a clean, expressive coffee with the fruity intensity of blueberries, the sweetness of cola, and a cocoa undertone that rounds out the experience.

Sustainability and environmental care

Beyond cup quality, Green Coffee Tree is committed to a holistic vision of sustainability. Each farm keeps an inventory of native trees and local wildlife, promoting biodiversity by planting species such as bolaina, guava and cedar. They also practise responsible water management and reuse coffee husks as natural compost. To control pests and diseases, they prioritise cultural practices and prepare organic solutions using their own farm resources.

Looking ahead

The association’s next steps include renewing their organic certification, obtaining Fair Trade certification, and diversifying with new varieties such as Geisha, Pacamara and Bourbon across some 15 hectares. All with one clear goal: to continue raising coffee quality and ensure a more stable and fair future for the producers who make up the project.

La Piria is not just a coffee — it is the reflection of a community committed to tradition, sustainability and innovation. Each cup takes you on a journey to Cajamarca, to the collective effort and passion of those who work the land with their eyes set firmly on the future.