Peru Maragogipe Washed - Germán Carranza Barboza
Maragogipe is a natural mutation of Typica, discovered near the Brazilian city of Maragogipe in 1870. The mutation causes the beans, internode spacing and leaves to be especially large and is due to a single dominant gene. Maragogipe is one of the parents of the variety Pacamara.
Maragogipe’s potential cup quality is very high when grown at high altitudes, its yield potential is not. Moreover, Maragogipe is also highly susceptible to several pests and diseases.
German Carranza is a 28-year-old coffee producer, husband, and father of two from the village of Gracias a Dios in the Amazonas Region. His farm, El Bebedero meaning “The Watering Place” is named for the natural springs that flow through the land, nourishing both crops and animals.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: April 25, 2026; Harvest year: December 2025
Acidity & Brightness: Vibrantly bright and gently sweet
Balance & Finish: Harmonious balance with a quick, clean finish
Body & Texture: Rich body and creamy texture
Flavors: Key lime, jasmine, orange blossom & vanilla cake
Grade: Grade 1 - SHG EP, Grown at 1,760 – 1,800 masl
Processing: Fully washed, sun dried
Grower: Maximiliano Garcia | Finca Pedregal
Region: San Ignacio, Cajamarca, Peru
Varieties: Gesha
Recommended Roast Range: City + to Full City (Light-medium to medium)
Start at City + (light-medium) or just about 1 minute into rolling first crack. From there, go a bit darker if desired, but find it best not to go any darker than Full City (Full Medium or after 1st crack ends but before second crack begins). Lighter roasts (less than a minute into development) will feature effervescent brightness and intense florality but with a little less body and more of a silky texture. Medium roasts will present a well-rounded cup with a bit more sweetness, though you risk losing the florality that this variety is so well known for.
Germán manages his farm “El Bebedero” in the small village of Gracias a Dios with his wife Keyla and their two daughters, in the department of Amazonas in northern Peru. He inherited the land from his father, who arrived a generation ago from another part of Peru with the idea of starting a life in coffee. Germán now pursues coffee full time alongside many of his siblings, cousins and uncles, who collectively work across 14 hectares and share a drying facility among them.
At 1600 meters, El Bebedero sits in a privileged position at the edge of the vast Amazon rainforest, while still benefitting from such high elevation. The microclimate and biodiversity already being an advantage, Germán made the decision years ago to pursue a differentiated product by going the route of specialty coffee.
He planted a wide swath of varieties, including Castillo, Bourbon, Villasarchi, Pacamara, Geisha and more, and then explored further by leaning into diversifying his post-harvest processing. We’ve had the pleasure of tasting Natural, Honey, and Washed coffee, both anaerobic and not, across a myriad of varieties since we started working with Germán in 2019.
Curious and creative by nature, Germán is one of the leading actors in the surging Peruvian coffee scene, and as our longest-tenured producer ally at origin, we’re both proud of and grateful to Germán for the mutual trust we have developed between us.
