Nestled in the mountains of San Ignacio, Cajamarca, is La Lúcuma—a name rooted in the land, defined by its namesake lucuma trees.This is the home of Pedro Padilla Chinguel, a third-generation grower. His journey began at age sixteen, entrusted by his father. From those first crops, he carved a deliberate path, expanding little by little, driven by dedication.
The processing is a meticulous ritual: selective harvest, anaerobic fermentation, followed by slow, careful drying on solar patios for 15–20 days. Every step is intentional.
Pedro's wife, Anaceli, is the anchor. She prepares the meals, assists in the harvest, and ensures the uniformity of the drying process. The shared effort is the foundation.For the Padilla family, coffee is more than a crop—it is the means to build a future, improve their home, and expand their resilient farm.
