In the hills of Cajamarca, Jaén, lies El Cedro, a farm named after the cedar trees that shade its co ee fields. For over 25 years, Rosalía Pérez has worked in co ee, and for the past five years she has focused on producing specialty lots, driven by her desire to support her family and deliver high-quality co ee. Together with her husband, children, and occasional helpers, Rosalía manages the farm with care and dedication. Her main variety is Caturra, alongside Typica and Catimor, all cultivated under cedar shade. The farm produces mostly washed co ee, complemented by a small portion of natural processing. Her approach to processing has evolved over time. Where fermentation once happened in open tanks, Rosalía now uses hermetic bags, protecting the co ee and improving consistency. Her washed co ees undergo extended fermentation of up to 108 hours before being slowly dried for about a month on raised beds, ensuring stability and quality. Co ee has transformed her life, allowing her to provide education for her children and strengthen her family’s future. She takes pride not only in the quality of her co ee, but in the work behind it. Looking ahead, Rosalía hopes to improve her processing infrastructure and build a solar dryer, while continuing to refine her craft and expand into new varieties like Geisha.