From Cajamarca, in the province of Tabaconas, Duberlí Jimenez brings us his Washed Bourbon & Caturra. It tastes like sweet chocolate, prunes and walnuts. Farm Details: Altitude: 1950 masl Farm: La Chirimoya Location: San Ignacio, Tabaconas - Cajamarca, Peru. Meet Duberli and his family: Duberli is a third-generation coffee producer who has been working on the same farm for over 40 years in San Ignacio-Tabaconas, Cajamarca, one of Peru's most renowned coffee regions. His coffee journey began at 13 years old when he worked in sugarcane plantations. At 20, he started working with coffee and became the main figure at Finca Chirimoya, purchasing adjacent lands and planting new coffee varieties. Today, he operates 2.5 hectares of coffee with varieties such as Bourbon Rojo, Caturra, and Geisha, along with Sydra and Laurina for future harvests. Duberli’s greatest achievement is not just in coffee, but in the opportunities he has provided for his 5 children, enabling them to become professionals, a chance he never had. His youngest son, John Jimenez (22), is the only one to continue in coffee. John began working with his father at 16, later became a Q-grader and Cup of Excellence judge (2022–2024). In 2025, he won the national cupper championship and placed #12 in the worlds championship. Post harvest processing Duberli’s fermentation process consists of two stages. He begins by washing and selecting the freshly picked cherries, which are then placed in sealed vertical plastic tanks for 48 hours. After this initial fermentation, the cherries are de-pulped (but not washed) and re-fermented in the same tanks for an additional 144 hours (6 days). Finally, the cherries are washed, re-selected, and laid to dry on raised beds for approximately 18 days.
