PERU Bourbon Anaerobic Washed - Germán Carranza Barboza
Germán picks ripe cherries and removes the floaters. He then places the cherries into a 50 gallon plastic tank, sealing it for three days (72 hours) to create the anaerobic effect. He then drives the coffee about an hour down to the valley by the Marañón River in the small village of Puerta Malleta where he shares a drying facility with his family. As opposed to at the farm, which is often subjected to heavy rains and cloud cover, Puerto Malleta has almost desert-like conditions, where the coffee dries evenly on ever-so-slightly raised beds (the word in Spanish they use is “trays”) close to the ground and under shade for about 20 days.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: April 26, 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: Floral, Orange, Cream, Vanilla, Roses, Clementine, Clove, Pineapple
Elevation: 1,650 masl
Processing: Natural
Grower: German Carranza Barboza
Region: Gracias A Dios, Amazonas, Peru
Varieties: Gesha
Recommended Roast Range: City (Light-medium to)
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.
De La Finca Coffee - 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.
