Perú Efrain Carhuallocllo - Extended Fermentation Washed Gesha

We Taste - Honeysuckle, creamsicle, tropical

Efrain Carhuallocllo might be the most awarded coffee producer from Perú, which makes us very excited to share his unique microlot with you. Efrain and his wife Maria Flor are second generation coffee producers who put their hearts into El Cerro. Near the town of El Corazón, they built a small family farm nestled amongst Andean forests, where cool mountain air builds sweetness and complexity in a very special coffee variety. A rare, delicate, and low-yielding variety, Gesha comes from Ethiopia and brings with it an exquisite flavor profile. At two to three weeks off-roast, a classic Ethiopia profile emerges with aromatics of honeysuckle, creamy orange, and tropical fruit.

Efrain and Maria Flor farm as a labor of love, picking only ripe cherry, sorting for excellence in the cup, and processing at their on-site wet mill (a rarity for a farm of this size). Caring for their own processing means they go directly from field to mill, preserving the essence of the world's most sought after variety. They create even more character by extending the fermentation of their washed process. After depulping, the mucilage coffee is water soaked in tanks for 24 hours. A longer fermentation window develops tropical fruit aromatics (think mango) and creaminess in body that complements the elegant florals and sweet citrus intrinsic to a fine Gesha varietal character. Post-ferment, the coffee is carefully washed and slowly dried over 25 days. Clean and articulate from washing, intentional drying preserves these beautiful flavors, showcasing them well after harvest - all the way to your cup. 

Roast: Light - 2-3 weeks off-roast yield sweet, floral cups.
Process: Extended Fermentation Washed - Efrain fermented this microlot for 24 hours before washing and drying. Great care is taken over the drying, making sure the coffee is dried slowly (~25 days) and evenly for better longevity.
Varieties: Gesha
Elevation: 1850-2000 masl
Location: El Corazón, Chirinos District, San Ignacio Province, Cajamarca Dept, Perú
Producer: Efrain Carhuallocllo Salvador
Farm: El Cerro "The Mountain" (4 hectares)
Exporter: Falcon Perú SARL
Grades / Certifications: Microlot; No herbicides or pesticides used
Harvest: Aug. 2025

Brew Guides
Espresso: 1:2.8 in 25-28 sec.
Filter: 1:17.0