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Farm - Mi Reyna
Origin - Peru
Process - Honey
Varietal - Geisha
Altitude - 1650 MASL
Flavour Notes - Dried Pineapple
Best for: Filter + Modern Espresso
roast level: Extremely Light
FARM
The ecological farm Mi Reyna named after the children Reynaldo and Nahomi was established in 2011 as a family-run farm, beginning with its first plots of Catimor and Yellow Caturra. In 2013, the farm expanded into specialty coffee production, introducing varieties such as Bourbon, Geisha, and Cuscatleco, all cultivated under the shade of native trees. Over the years, its coffees have received consistent recognition in regional competitions, placing third in the Villa Rica district quality contest in 2019, followed by second and third place in 2020. The farm then achieved first place in the same competition for two consecutive years in 2021 and 2022, went on to win first place at the Oxapampa province contest in 2023, and most recently earned fourth place in that competition in 2025.
PROCESS
In addition to its achievements, Mi Reyna utilises the honey processing method, a technique that bridges the gap between washed and natural coffees. In this process, the outer skin of the coffee cherry is removed while some of the sticky mucilage often referred to as “honey” is left on the bean during drying. This allows the coffee to develop enhanced sweetness and body, while still maintaining clarity in the cup. Coffees processed this way often express notes of ripe fruit, caramel, and honey-like sweetness, reflecting both the farm’s careful processing and the unique characteristics of its high-altitude, shade-grown crops.
Farm - Mi Reyna
Origin - Peru
Process - Honey
Varietal - Geisha
Altitude - 1650 MASL
Flavour Notes - Dried Pineapple
Best for: Filter + Modern Espresso
roast level: Extremely Light
FARM
The ecological farm Mi Reyna named after the children Reynaldo and Nahomi was established in 2011 as a family-run farm, beginning with its first plots of Catimor and Yellow Caturra. In 2013, the farm expanded into specialty coffee production, introducing varieties such as Bourbon, Geisha, and Cuscatleco, all cultivated under the shade of native trees. Over the years, its coffees have received consistent recognition in regional competitions, placing third in the Villa Rica district quality contest in 2019, followed by second and third place in 2020. The farm then achieved first place in the same competition for two consecutive years in 2021 and 2022, went on to win first place at the Oxapampa province contest in 2023, and most recently earned fourth place in that competition in 2025.
PROCESS
In addition to its achievements, Mi Reyna utilises the honey processing method, a technique that bridges the gap between washed and natural coffees. In this process, the outer skin of the coffee cherry is removed while some of the sticky mucilage often referred to as “honey” is left on the bean during drying. This allows the coffee to develop enhanced sweetness and body, while still maintaining clarity in the cup. Coffees processed this way often express notes of ripe fruit, caramel, and honey-like sweetness, reflecting both the farm’s careful processing and the unique characteristics of its high-altitude, shade-grown crops.
