Harvest, post-harvest:

Finca La Palestina operates according to the classic northern Peruvian smallholder model.

            • Harvesting is done manually and selectively.

            • The cherries are depulped on the farm on the same day.

            • This is followed by 24–48 hours of controlled fermentation.

            • After washing, the coffee is dried in parchment.

Drying can take place:

            • on traditional tarpaulins,

            • on raised beds,

            • or in a plastic-covered (parabolic) drying house.

The latter technologies are becoming increasingly popular, especially among producers targeting the specialty market.
After drying, the coffee is sold in parchment form, typically through cooperatives or export channels.

Coffee in Peru:

Peru is now one of the world's leading exporters of organic Arabica coffee. The high altitude, fertile Andean soil and small-scale farming structure enable the production of stable, clean batches with a well-structured profile.
Historically, coffee appeared in the country in the 18th century, but export-oriented production only began in the late 1800s. Following European capital investments, a significant portion of the estates were transferred to small farmers during the land reform.

As a result, the vast majority of producers today are:
             • small-scale farmers,
             • process the coffee on their own farms,
             • use fully washed processing,
             • sell in parchment form.

Due to the remote location of the farms, access to the market is often through cooperatives or intermediaries. Cooperative membership improves price positioning and reduces commercial vulnerability, but a significant proportion of producers are still not members of such organizations.