Managed by the Solorzano family, Finca La Margarita is a 3.5-hectare farm located in the Ocobamba subregion of Cusco, Peru. Since pioneering coffee cultivation and processing in 2017, the farm has become a model of innovation and sustainability. It is operated by Marco Solorzano together with up to 18 family members, including sons, daughters, and their families, many of whom are trained baristas or have specialized coffee expertise.
Known for its organization and modernization, Finca La Margarita integrates forest restoration efforts to promote biodiversity alongside excellent coffee management. The farm grows Bourbon, Sidra, and Geisha varieties, all cultivated under native shade trees that encourage healthy plant growth, improve soil quality, and support environmental preservation.
The picturesque farm sits in an agriculturally diverse district with a strong farming heritage, creating ideal conditions for producing distinctive and high-quality coffee profiles. The family project, La Margarita Coffee Reserve, continues to expand, supporting not only the Solorzano family but also neighbouring coffee producers in the Ocobamba region.
Three key producers in the Solorzano family are the brothers Marco, Neto, and Ivan, representing the third generation of coffee growers. Each manages individual plots within La Margarita while collaborating to showcase the best of the Ocobamba region.
The coffee trees are protected by pacae and other native shade trees, supporting slow cherry maturation and improving soil health through natural nitrogen fixation. As the area experiences water scarcity, careful vegetation management is essential for sustainable growth and long-term farm resilience.
The cherries typically ripen from June through October.
Project Origin are excited to continue tasting the flavours from the Solorzano brothers and these offerings from La Margarita.
These coffees from the Solorzano brothers continue to highlight the unique character and quality of La Margarita.