Typically, Peru doesn't receive the recognition that we feel it deserves as a coffee origin. Often thought of as a producer of "blender" coffees, this way of thinking towards Peru has been challenged greatly in recent years.
Who's leading the charge? Specialty producers like Germán Carranza Barboza! On his farm, El Bebedero in the Gracias a Dios region of Amazonas, Germán and his family continuously push boundaries to showcase Peru's diverse landscape of microclimates.
This natural processed Gesha underwent 72 hours of Anaerobic Fermentation and is a testament to the work of El Bebedero. Once brewed, this coffee is reminicent of rose petals, kiwis, and sweet tarts.
