Lucía Muñoz

Lucía Muñoz is a dedicated coffee farmer whose operations are situated in the mountainous terrain northwest of Jaén, in the Cajamarca region of Peru. Having lived on her farm for her entire life, Muñoz has cultivated a deep connection to the land, focusing on the production of high-quality Arabica coffee. Her farm serves as a testament to the potential of smallholder agriculture in the Peruvian highlands, where specific microclimates allow for the successful cultivation of esteemed coffee varieties.

The farm is planted with a selection of traditional, high-quality coffee varieties, including Caturra, Bourbon, and Pache. These varieties are well-regarded in the specialty coffee industry for their ability to thrive in the specific environmental conditions of the Cajamarca region, contributing to the distinct flavor profiles that characterize her harvests. By maintaining these varieties, Muñoz preserves the agricultural heritage of her region while meeting the rigorous quality standards required for the specialty market.

Muñoz is particularly noted for her sophisticated approach to post-harvest processing, specifically her use of extended anoxic fermentation. This method involves a two-stage process designed to carefully control the environment in which the coffee cherries ferment. Initially, intact coffee fruits are sealed in clean plastic bags and left to ferment in a shaded area for 72 hours. This initial phase creates an environment low in ambient oxygen, which is critical for the specific microbial activity she aims to foster.

Following the initial 72-hour period, the coffee is depulped. The beans, still coated in mucilage, are then sealed once more to continue the fermentation process for an additional 48 hours. This secondary stage allows for further development of the coffee's flavor profile before the beans are thoroughly washed in clean tanks. This level of precision in processing demonstrates a high degree of technical skill and a commitment to quality that distinguishes her coffee from more conventional production methods.

Once the fermentation and washing stages are complete, the parchment coffee is moved to solar dryers. The drying process typically lasts for approximately 12 days, during which the moisture content is carefully reduced to stable levels. This methodical approach to drying is essential for ensuring the longevity and consistency of the final product, allowing the unique characteristics developed during the anoxic fermentation to be preserved for the roaster and the consumer.

In recent years, Muñoz has established partnerships with sourcing and export entities such as Cultivar, which have facilitated the international reach of her coffee. These collaborations have allowed her work to be featured by specialty roasters, providing a platform for her coffee to reach a broader audience. Her ongoing production cycles, such as those documented in 2025 and 2026, highlight her consistent role as a producer of high-quality, specialty-grade Peruvian coffee.