Gregorio Espinoza is a second-generation coffee farmer from San Antonio de Chinizo in Peru’s Pasco region. He inherited the family farm, established by his father in the 1970s, and has managed it since the early 1990s. Spanning 10 hectares, the farm grows coffee alongside avocados, cacao, corn, and bananas.

Gregorio combines tradition with innovation, using selective harvesting to ensure cherries reach 23° Brix before freezing them for 120 hours. The cherries are then dried in solar dryers for 18 days and rested for 30 days in a cool, dark cellar. This uniquely processed nano lot reminds us of tropical fruits, rich hazelnuts and a complex red wine like acidity.
While many in the region shifted to cattle, Gregorio stayed dedicated to coffee, committed to refining his craft and producing distinctive specialty coffees.