Peru - Garmas Maximiliano Garcia | Geisha Washed - Archived

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Clean
  30

Maximiliano Garcia and his wife Esperanza are first generation coffee producers from the village of El Huabo, San Ignacio. After saving money while working for a coffee cooperative, they were able to purchase their own land. Through his experience, Maximiliano learned various aspects of farming that now shape how he manages their farm. The couple has gained a strong reputation for their attention to detail, passion, and dedication, becoming highly respected producers in their community. Their farm, Garmas, is made up of several carefully managed plots, where Maximiliano and Esperanza Garcia skillfully cultivate a rich diversity of coffee varieties, including CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Marsellesa, Parainema, and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. Each varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. is nurtured with precision and deep knowledge of the land, reflecting their dedication to quality. Recognized as a model farm in the region, Garmas has earned a reputation for excellence—celebrated not only for the outstanding flavor profiles of its coffees but also for the unwavering attention to detail and sustainable practices that define its production from seed to cup. El Huabo is a small village in the San Ignacio district of northern Peru’s Cajamarca region, where Maximiliano Garcia cultivates coffee on his farm, Garmas. Nestled in the Andean foothills near the Ecuadorian border, the area offers ideal conditions for growing high-quality Arabica coffee, with its rich biodiversity, high altitudes, and a climate of warm days and cool nights. Farms like Maximiliano’s rely on traditional, sustainable practices, and the region is increasingly known for producing exceptional coffees with vibrant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., sweetness, and floral notes, particularly in varieties such as Geisha, Bourbon, and Caturra. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 3 weeks Espresso: 1:2.4-2.6, 94c Filter: 1:16-17, 92-94c