meet the producer

Wilder Garcia is a dedicated young coffee producer working out of Huabal, Cajamarca, one of Peru’s most fertile coffee regions. His farm spans 23 hectares, with 16 devoted to cultivating high-quality coffee. Wilder has implemented an innovative tissue management system that uses a two-year cycle with skeletal pruning, maintaining long-term productivity by rotating between two blocks. The farm’s climate is perfectly suited to Arabica coffee, with mild temperatures ranging from 17 to 23°C, relative humidity levels between 60 and 80%, and annual rainfall between 1,900 and 2,300 litres per square metre. This balance of conditions contributes to the exceptional quality of his beans.

about the coffee

This Red Bourbon, carefully selected for our Christmas collection, reflects Wilder's passion and the unique terroir of Cajamarca. After the cherries are harvested, they’re washed and fermented for 48 hours in hermetic tanks, which brings out vibrant, clean flavours and preserves the coffee’s natural complexity. This fermentation process enhances the coffee’s lively acidity, while solar drying helps create a smooth, balanced finish. With an annual yield of around 720 quintals of parchment coffee, Wilder’s dedication and the favourable climate combine to produce a cup that is rich, nuanced, and perfect for the holiday season.

french press recipe

1:15 ratio
30g coffee medium-coarse grind (18-22 clicks on Comandante)
500g water
95°C - 99°C (203°F - 210°F)

steps:

Brew (0:00): Pour 500g of hot water over the coffee grounds in the French press
Wait: Let it steep for 4 minutes
Break the Crust (4:00): After 4 minutes, stir to break the crust, then scoop out the foam with two spoonfuls
Steep (5:00): Let it steep for an additional 5 minutes
Plunge (10:00): Slowly press down the plunger, taking about 15-20 seconds

christmas shop

wilder garcia