Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
For more information about this service and how it works, including financing, email hello@khipucoffee.co.uk
Quantity Available
SOLD OUTLocation
Salinas, San Jose de Lourdes, San Ignacio, CajamarcaAltitude
1800 - 1900mVariety
GeishaProcess
WashedSCA Score
88Flavour Profiles
Floral, Peach, Black TeaHarvest Period
August - October 2025Certifications
N/A
Ebert Huaman Villegas is a young and highly committed coffee producer from Salinas, a village in the San José de Lourdes district of San Ignacio province, in the Cajamarca Region. Over the last few years, Ebert has steadily built a reputation for precision, curiosity, and quality-focused farming. That work began to gain wider recognition when he placed 6th at Expo Cajamarca in 2022, followed by an 18th-place finish at the Cup of Excellence Peru in 2023. These results reflect not just technical skill, but a longer story of learning, experimentation, and generational continuity on the farm.
Finca Artemira is the collective name used by Ebert and his family, a tribute to his mother and a reflection of the shared nature of the project. The farm has been producing coffee for over 40 years, but its most recent phase of development has taken place under Ebert’s leadership. Alongside coffee, the family cultivates other crops that support household income and on-farm resilience.
Their coffee plots are integrated into agroforestry systems that prioritise soil regeneration, shade management, and biodiversity. While not formally organic due to certification costs, the farm avoids synthetic pesticides and fertilisers, working in line with organic principles and long-term land stewardship. Continuous experimentation, both in the field and at the processing stage has become central to how Finca Artemira evolves year on year.
The Geisha Kiko lot comes from a central plot within Finca Artemira, covering approximately three hectares at an altitude of around 1,900 metres above sea level. The Geisha trees were planted using seed sourced from an award-winning producer Franco Huancas of the La Lucuma farm in Cajamarca, however, the origins of the seed were initially sourced in the Villa Rica district of the Pasco Region, an area well known for its high-quality Geisha selections. “Kiko” is the nickname of a member of the family who was responsible for establishing this plot, and the name has remained as a way of acknowledging the personal effort involved in bringing this variety into production.
For this coffee, harvesting is strictly selective, with only fully ripe cherries picked. On the same day, the cherries are washed to remove floaters before being pulped. The parchment, still coated in honey, undergoes a 48-hour fermentation before being washed clean of mucilage. Drying then takes place in solar dryers for approximately 15 to 20 days until moisture stabilises between 11% and 12%. Once dried, the coffee is stored in polypropylene-lined sacks in a dry, controlled environment to protect stability and cup integrity.
The relationship with Ebert began in 2022 through a mutual contact—a green coffee buyer who had worked closely with Ebert and was sourcing for Puku Puku (Specialty coffee shop in Lima) at the time. That introduction led to a visit to Finca Artemira in November 2022, where time spent on the farm provided deeper insight into the family’s approach to cultivation and processing. The connection has continued to develop through regular contact and in-person meetings, including Ficafé in Puno in November 2023. Being present as Ebert received his Cup of Excellence award that year marked a particularly meaningful moment in the relationship, and since then bringing roasters to visit the farm.
Above all, Ebert and his family want their work to be understood as a long-term commitment rather than a short-term pursuit of recognition. Their focus is on farming systems that respect the land, regenerate soils, and support biodiversity while producing coffee of genuine quality and character. Education—both formal and experiential—plays a central role in how decisions are made, from varietal selection to fermentation management. Even without formal organic certification, their practices are guided by restraint, observation, and responsibility toward their environment and community.
