Perú Hermanos Guerrero - Anaerobic Natural Caturra + Geisha

We Taste - Blackberry cream, Twix, orange wine

The Guerrero family produce beautiful coffee in the eastern foothills of the Andes near Jaén, Perú. Passed down from grandparents to parents to children, three brothers cultivate two hectares each and share a family mill. 

The current generation is making big changes to their farms. Planting and organically-maintaining high-quality varieties like Caturra and Geisha, in tandem with experimental fermentations like their Anaerobic Natural microlot earn significant premiums over commodity market value. 

Despite the challenges of recent dry seasons, the Guerrero brothers' investments and determination for quality have created something incredible. Two to three weeks off-roast, we find saturated aromatics like blackberry jam, orange wine, and agave. Light roasting highlights the higher-toned mid-palate sweetness and sweet citric brightness found in both Geisha and Caturra.

Fermenting the cherry in airtight barrels creates an oxygen-free (anaerobic) environment that gives this lot its distinctive syrupy, vibrant, winey character. Post-ferment, the still intact cherries are dried on raised beds under solar shades, allowing for slow, even moisture release, locking in flavor and extending green longevity.

Roast: Light - 2-3 weeks off-roast yield sweet, fruit-forward cups.
Process: Anaerobic Natural - Fermented in airtight barrels. Dried in-fruit on raised beds.
Varieties: Caturra + Geisha 
Elevation: 1800 masl
Location: El Palto, Bellavista District, Jaén Province, Cajamarca Dept, Perú
Producers: The Guerrero Brothers
Exporter: Falcon Perú SARL
Grades / Certifications: Microlot
Harvest: July-Aug. 2025

Brew Guides
Espresso: 1:2.7 in 25-28 sec.
Filter: 1:16.8