David Guevara Cotrina owns a 4.5-hectare farm, of which 2.5 hectares are planted with the Bourbon and Caturra varieties under shaded cover.
Like many other members of the Lima Coffees cooperative, David is certified organic and employs sustainable methods and materials in his farming. David is a member of the board of directors of the rapidly growing young cooperative. The coffees from his farm are picked when ripe and depulped the same day or the next, then fermented in open-air tanks for 48 hours. The coffee is washed three times and then spread out on raised beds or terraces under a shade canopy to dry, which takes about 25 days on average.