Germán Carranza Barbosa is from a village called Gracias A Dios, near Lonya Grande in the west of Amazonas, just up the mountain from the Río Marañón. The Carranza family has long been growing coffee and the latest generation has plunged down the rabbit hole of varietals and fermentations/processing styles with a lot of success evident in cup profile and quality.
He 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 is “El Bebedero”, which a nod to the natural springs of water found in the area that supply the farm and animals. He does hand selection for washed, honey and natural coffees, which is driven, in part, by his farm being mostly between 1600-1700 masl. His trees are about 7 years old, and he is young, up and coming producer who is experimenting with new fermentation styles and uncommon varieties for his region, which includes maragogype, villasarchi, pink bourbon, marsellesa, gesha and more.
Germán's Gesha lot starts with selective harvesting for ripe cherries which are fermented anaerobically in cherry for 170 hours. After the fermentation the coffee is transferred to elevated drying beds under shade for 20-25 days.
Tasting notes:
Passion Fruit, Strawberry, Orange Blossom, Black Tea
Origin: Peru
Region: Gracias A Dios, Amazonas, PeruFarm: El Bebedero
Producer: Germán Carranza Barbosa
Process: Natural - fermented anaerobically in cherry for 170 hours. After the fermentation the coffee is transferred to elevated drying beds under shade for 20-25 days.
Elevation: 1,650 meters
Variety: GeishaRoast: Light Medium
Peru Geisha Natural Anaerobic
Coffee Beans. Light Medium Roast. Fresh Roasted in U.S.A.
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