High in the cloud-forested hills of Lonya Grande, in the northern Amazonian Andes, lies Doña Fica. The farm was founded in 1985 by Feliciana Díaz, who inherited the land from her late husband. Today, her grandson, Nixer Ordoñez, carry this legacy forward with a vision shaped by both tradition and innovation.

Doña Fica spans 8 hectares, with 3 preserved as native forest. Marshell, Caturra, and Geisha varieties grow in sandy loam soils at 1750-1800 masl. Nixer and his wife, a specialty coffee cupper, focus on precision and consistency across both washed and natural processes. For this lot, the coffee underwent an extended 30 hour fermentation before being pulped and washed - referred to as the ‘Frutas Maduras’ (‘ripe fruit’) approach to processing. Beyond the farm, Nixer’s work is deeply tied to the wider region. In 2014 he co-founded Norcafé Perú, supporting 100 families with new economic opportunities within the coffee industry. More recently, he helped establish Gocta Coffee - a project dedicated to empowering small producers across Amazonas and Cajamarca through training, transparency, and sustainable practice.