Introduction
Meet the latest in our Roaster’s Pick range: Peru Café Garmas | Bourbon Fully Washed, a coffee that blends crisp green apple brightness with caramel sweetness, crafted by a partnership as balanced as the flavours in your cup. Grown by Maximiliano García and Esperanza Armijos in the remote highlands of Cajamarca, Peru, this fully washed Bourbon showcases zesty citrus clarity, silky body, and the untapped potential of Peru’s specialty coffee scene. From cooperative roots to pioneering independence, it’s a testament to equality, sustainability, and the power of shared purpose.
| Farm |
Café Garmas |
|---|---|
| Process | Fully Washed |
| Variety |
Bourbon |
| Elevation |
1,755 MASL |
| Region |
Cajamarca |
| Country | Peru |
How’s It Taste?
This coffee is a vibrant, clean experience. Green apple and lemon-lime sparkle upfront, balanced by a smooth caramel undertone that lingers on the finish. The fully washed process highlights Bourbon’s inherent brightness, while Cajamarca’s high-altitude cultivation adds a refined acidity. A medium body and silky mouthfeel make it versatile for both espresso purists and filter coffee enthusiasts.
How To Brew?
Recipe
|
Weight |
Yield |
Extraction Time |
Ratio |
|
20.5g |
45g |
28 - 32 seconds |
1 : 2.09 |
To experience the full depth of this coffee, we recommend trying these brewing methods:
Each brewing method will highlight different flavours, aromas and textures from the coffee but all of them will result in a satisfying cup.
For more brewing tips, visit our Brewing Guide.
Who’s Behind This Coffee?
Maximiliano García and Esperanza Armijos are equal partners in life, labor, and legacy. After 15 years working with Cenfrocafe, Peru’s renowned cooperative, they launched Café Garmas in 2018, a farm name merging their surnames (García + Armijos). Starting with just 3.5 hectares in El Huabo, a 40-hour journey from Lima, they’ve transformed their remote plot into a specialty coffee benchmark.
Now, their Bourbon and Geisha lots consistently score 86+ for clarity and complexity. Innovation meets tradition: Esperanza oversees quality control, while Maximiliano manages cultivation. Despite their tech-savvy approach, they still dry cherries on sunlit tarps which are manually raked (turned) hourly. A hands-on ritual honouring Peru’s coffee heritage.
The Process
Harvest: Selective picking during peak ripeness.
Fermentation: Cherries ferment in thoroughly cleaned tanks.
Drying: Sun-dried in thin layers on tarps, raked hourly for uniform moisture.
Resting: Beans rest in parchment to stabilise flavours before export.
The Bourbon varietal, a disease-sensitive but cup-quality darling, thrives here. Originating in Yemen and later flourishing on Bourbon Island (now La Réunion), its citrusy brightness and caramel depth shine in Cajamarca’s high-altitude stress.
The Region
Cajamarca’s 1,755 MASL altitudes, iron-rich soils, and arid climate stress cherries to concentrate sugars. Peru, the world’s largest exporter of organic Arabica, relies on smallholders like Maximiliano and Esperanza. Most farmers process coffee themselves, pulping, fermenting, and sun-drying on tarps or raised beds.
Once overlooked for its remoteness, Cajamarca now rivals Peru’s famed regions like Junín and Cusco. Pioneers like Café Garmas prove that isolation breeds excellence: their farm’s views stretch into Ecuador, and their coffee stretches expectations of Peruvian quality.
Crisp green apple zing meets caramel sweetness in this stunning Peruvian Bourbon, crafted by powerhouse duo Maximiliano & Esperanza in Peru’s remote highlands. Zesty citrus, silky body, and a story of partnership and independence!
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
