Peru Pedro Garcia Espresso 250G

About this lot:

We chose this coffee because it hits the perfect sweet spot. Producer Pedro Garcia delivers a washed cup that is rich and comforting, yet surprisingly vibrant. Enjoy a smooth foundation of caramel and milk chocolate, lifted by sticky cherry jam and a bright, zesty lime finish – distinctive Peruvian profile at its’ finest!

About origin:

San Jose del Alto is widely considered one of the most exciting, yet challenging, frontiers in Latin American coffee. It is an area defined by isolation; with rugged roads and a long distance from the commercial hub of Jaen, the region has historically seen little investment, leaving many farmers unassociated and reliant on intermediaries. Yet, for those willing to make the journey, the reward is extraordinary. This unique terroir produces coffees with a distinct, complex profile, often bursting with rare floral notes that you cannot find elsewhere.

​It is here, in the village of San Francisco, that Pedro Garcia Diaz tends to his small but precious 2-hectare plot. Producing a micro-lot of only 30 exportable bags per year, this farm is a true family collaboration. While Pedro is based in the city, his family manages the daily operations of the land. However, Pedro returns for the most critical moments – overseeing pruning, fertilization, and the harvest season – to ensure his mix of traditional Bourbon, Pache, Caturra, and Catuai varieties reach their full potential.

​For Pedro, quality is achieved through a straightforward but disciplined process:

1. ​Selective Harvesting: the process begins with a strict selection in the field, where cherries are picked selectively to ensure only the ripe fruit is collected.
2. ​Fermentation: once harvested, the coffee undergoes a fermentation period of approximately 36 hours. This step is crucial for breaking down the mucilage and developing the coffee’s character.
3. Washing: after fermentation, the beans are thoroughly washed with clean water to remove any remaining fruit material.
4. ​Drying: finally, the coffee is laid out on tarpaulin mats on the ground. It is left to dry slowly over the course of two weeks, allowing the moisture content to stabilize naturally before the coffee is bagged.