We are thrilled to welcome back a staff favourite – Peru Wilder Garcia!

Peruvian coffee beans thrive in the high altitudes of the Andean peaks, slowly maturing into incredibly sweet cherries that are hand-picked for maximum ripeness. They’re known for their medium-body and well-balanced flavour profiles.

Wilder Garcia maintains a close relationship with the health of his coffee trees. At 1800masl, his 23-hectare farm enjoys an ideal climate for growing Arabica coffee, which spans 16 hectares of his land. Wilder began implementing a Tissue Management System of pruning and maintaining plants on his coffee farm six years ago to achieve a productive balance, encourage cherry production and avoid fluctuations. The system relies on a two-year cycle and is applied in blocks. Caturra, Bourbon, Typica, Geisha, and Java varietals are grown, and their tissue management depends largely on the skeletal style of the trees.

After the harvest, cherries are often depulped on the same day then fermented for 48 hours in hermetic tanks before drying in solar dryers. The farm produces around 720 quintals of parchment annually which is just over 33 tonnes.