PERU Ermelita Geisha Washed WX

Nestled in the lush green mountains of Chontalí, in the province of Jaén, Cajamarca, La Ponderosa is more than just a farm—it’s a hub of innovation and passion for specialty coffee. At 1,900 meters above sea level, the cool yet tropical climate, combined with fertile soils and high-altitude conditions, makes this an exceptional place for growing high-quality coffee. But what truly sets La Ponderosa apart is its producer, Dreydi Pérez Delgado.

Dreydi is part of a new wave of young, innovative coffee growers who see specialty coffee not just as a livelihood, but as a field of endless possibilities. Raised in a coffee-growing family and trained as an agricultural production technician, he has been immersed in coffee since childhood. His early years working as an extensionist in cooperatives allowed him to visit numerous farms, learning directly from producers and deepening his understanding of cultivation.

In 2016, Dreydi’s fascination with post-harvest processes led him down a path of discovery— exploring fermentation and drying techniques that would shape his approach to coffee. By 2020, La Ponderosa became his personal laboratory, where he put his ideas into practice. Starting with Geisha, he soon expanded to other exotic varieties, always refining his techniques to bring out the best in each bean.

It hasn’t always been easy. Irregular drying, burnt beans, and inconsistent cup profiles were early obstacles. But each mistake became a lesson, pushing Dreydi to refine his techniques and continuously improve his coffee. Today, his dedication is evident in every lot he produces.

Beyond the Farm: A Passion for Knowledge & Innovation

He has conducted countless fermentation experiments, worked on developing his own yeast strains, and is constantly testing new varieties on his farm.

His passion for varietals led him to plant multiple exotic strains, and his vision for La Ponderosa is clear: to transform it into a leading experimental farm—a space where fermentation techniques, post-harvest innovations, and unique genetics can push Peruvian coffee to new heights.

Looking to the Future

Dreydi’s journey wouldn’t be possible without the support of his family. His mother gifted him one hectare of land to start growing his own coffee, a hands-on learning experience that has shaped his approach. Now, he’s expanding—planting two more hectares this year—with the goal of establishing himself as a benchmark for quality coffee in his generation.

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