E-M
N-Z
Espresso Workshop Peru Wilder Garcia (Washed)
Roast Level: Light (Filter)
Origin: Jaén, Cajamarca, Peru
Tasting Notes: Blood Orange, Macadamia, Rose
Altitude:1,750 - 1,950 m.a.s.l
Varietal: Typica
Process: Washed
Wilder Garcia is a third-generation coffee farmer from the highlands of Jaén, in the Cajamarca region of northern Peru. His farm covers 23 hectares, with 16 hectares dedicated to coffee cultivation. The unique microclimate, rich soil, and surrounding reforestation forests create ideal conditions for growing exceptional coffee.
Since 1970, the Garcia family has been cultivating coffee with care and commitment. Today, Wilder continues that legacy, blending traditional methods with innovation. He grows varieties like Typica, Caturra, Bourbon, Geisha, and Pacamara using sustainable practices that prioritize both environmental and social responsibility.
Wilder has implemented an innovative two-year tissue management system incorporating skeletal pruning. This involves dividing his land into two blocks that are pruned on a rotational basis, ensuring consistent long-term production and plant health.
After harvest, cherries are depulped—often on the same day—fermented for 48 hours in hermetic tanks, and dried in solar dryers to preserve their unique flavors. Wilder’s thoughtful and forward-thinking approach results in coffee that reflects the richness of Peru’s coffee-growing heritage.
Peru is the world’s fifth-largest Arabica producer. While infrastructure remains a challenge, producers like Wilder are helping elevate Peruvian coffee globally through dedication, innovation, and deep respect for the land.
Espresso Workshop Peru Wilder Garcia (Washed)
Roast Level: Light (Filter)
Origin: Jaén, Cajamarca, Peru
Tasting Notes: Blood Orange, Macadamia, Rose
Altitude: 1,750 - 1,950 m.a.s.l
Varietal: Typica
Process: Washed
Wilder Garcia is a third-generation coffee farmer from the highlands of Jaén, in the Cajamarca region of northern Peru. His farm covers 23 hectares, with 16 hectares dedicated to coffee cultivation. The unique microclimate, rich soil, and surrounding reforestation forests create ideal conditions for growing exceptional coffee.
Since 1970, the Garcia family has been cultivating coffee with care and commitment. Today, Wilder continues that legacy, blending traditional methods with innovation. He grows varieties like Typica, Caturra, Bourbon, Geisha, and Pacamara using sustainable practices that prioritize both environmental and social responsibility.
Wilder has implemented an innovative two-year tissue management system incorporating skeletal pruning. This involves dividing his land into two blocks that are pruned on a rotational basis, ensuring consistent long-term production and plant health.
After harvest, cherries are depulped—often on the same day—fermented for 48 hours in hermetic tanks, and dried in solar dryers to preserve their unique flavors. Wilder’s thoughtful and forward-thinking approach results in coffee that reflects the richness of Peru’s coffee-growing heritage.
Peru is the world’s fifth-largest Arabica producer. While infrastructure remains a challenge, producers like Wilder are helping elevate Peruvian coffee globally through dedication, innovation, and deep respect for the land.
