La Higuera is a coffee produced by Segundo Mondragon in a small farm in an area called Colossay in northern Peru. This area was a host to a number of Cup of Excellence winners this year and is producing some great coffees. The farm is situated at altitudes above 1800 masl growing a mix of Bourbon and Caturra varieties.
Segundo has a small processing plant where the coffee is pulped and fermented before being washed and rinsed.
Finally the coffee is transferred to raised beds in a parabolic dryer (similar to a green house).