Griselda Rioja

Get to know this coffee in detail

With varieties such as Caturra and Pache, Griselda’s coffee stands out for its clean and balanced profile, featuring notes of chocolate, vanilla, and tangerine.

The washed process begins with a controlled 24-hour fermentation in bags, followed by a double wash and a slow drying period of 30 days on raised beds and tarpaulins.

Her commitment to quality and sustainability has led her to set aside land for future plantings of exotic varieties.

Her coffee is a true reflection of her passion and her family’s dedication to producing an exceptional cup.

Meet the producer

Griselda Rioja's coffee: flavor, altitude, and dedication from Cajamarca, Peru

Some stories really make a difference in the industry. And the story of Griselda Nimia Rioja Tarrillo is one of them. This Peruvian coffee producer, based in Perlamayo — a small village in the Huabal District, Jaén Province, in the Cajamarca Region — is behind one of the most delicate and honest coffees we’ve tasted this year. Her 2024 harvest brings a clean, balanced cup with tasting notes of chocolate, vanilla, and mandarin, reflecting the care and expertise behind it.

Griselda is not only growing coffee — she’s cultivating a legacy. She currently manages two farms in Perlamayo: El Barejón, located at 1,978 metres above sea level, where she grows mainly Caturra and Costa Rica varieties; and La Piedra, situated at 1,850 metres, focusing on Bourbon and Caturra. Each farm has about 2 hectares of land in active production, and Griselda has also set aside an additional 3 hectares in another location for future planting. Her forward-thinking approach and commitment to quality show her long-term vision for sustainable coffee farming.

Her processing method is as thoughtful as it is precise. After harvesting, the cherries are rested for 24 to 40 hours before being pulped. The beans are then fermented in bags for around 24 hours, allowing for greater control of the process. Once fermentation is complete, the coffee is washed twice to remove the remaining mucilage and dried slowly on raised beds and tarpaulins over approximately 30 days. This washed process, traditional in the region, brings out the citrus and sweet notes in the cup with clarity and brightness.

The result is a medium-bodied coffee with juicy acidity and a lingering finish. A cup to be enjoyed not just for its flavour, but for what it represents: the patient, meticulous work of small-scale producers like Griselda, who prioritise quality, knowledge, and a deep connection to the land.

The Cajamarca region is one of the most renowned coffee-producing areas in Peru — and with good reason. Its high altitudes, unique microclimates, and traditional varieties produce complex, clean coffees with a strong identity. But it’s the people, like Griselda, who truly make the difference: their dedication and care at every stage elevate the potential of this land to new heights.

Tasting this coffee is an invitation to travel to the mountains of Huabal, to discover the story behind every bean, and to appreciate the incredible effort that goes into every exceptional cup.

If you enjoy coffees with sweet notes, elegant citrus, and a story worth telling, Griselda Rioja’s coffee is waiting for you.