||El Diamante, San Jose de Lourdes, San Ignacio, Cajamarca
||Caturra, Yellow Caturra, Typica, Bourbon
||El Cedro, La Lima
Teodoro Mulatillo grows coffee on about 5.5 hectares of his farmland, and he has a mix of varieties planted. His coffees are harvested ripe and de-pulped either the same day or the following day, then fermented for 20–30 hours before being washed three times. It takes about 30 days to dry the beans on raised beds under a cover of shade.