Producer, James Gonzalez and his father are based in Jaen, near Cultivar's warehouse in the Cajamarca region of Northern Peru. James and his family have been growing coffee for decades now. He has helped his father grow coffee ever since he was a kid. 

When specialty coffee buyers entered the scene in Cajamarca a few years ago and started looking for higher quality lots, James realised the potential and they made the decision to plant Yellow Caturra first and Geisha a few years later.

This coffee is the outcome of different fermentation methods: starting with a 36 hours anaerobic fermentation of the cherries in sealed bags. The cherries are then depulped and put into bags for a second fermentation of 72 hours. It’s important to monitor the temperature of the beans inside these bags and move them every now and then so that they ferment uniformly. Finally, the parchment is laid out in the open air for a final stage of fermentation lasting 48 hours. 

The coffee is then put to dry for 14 days avoiding the peak hours of sun every day. It’s a laborious procedure but the results are fantastic, producing a complex cup with refined traits of the Geisha varietal.