We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: San Jose de Lourdes, San Ignacio, Cajamarca
Varietal: Caturra
Process: Washed
Altitude: 1800
 
Wilson Centurion is a member of the cooperative Lima Coffees and owns a 1-hectare farm where he grows Caturra and Bourbon varieties. Wilson is dedicated to Organic farming practices, and his farm is certified. Wilson believes that his care for the land translates to the quality of his coffee. 
 
The coffee is picked ripe and depulped either the same day or the following day, depending on when it's delivered to the wet mill.  It's then fermented for 30 hours dry before being washed three times, after which it's spread on raised beds to dry for 20–30 days.
 
Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.