Garmas by Maximiliano Garcia – Peru

Produced by Maximiliano García on his four-hectare farm, Garmas comes from El Huabo, in San Ignacio, northern Peru. A highly respected producer dedicated to quality, Maximiliano cultivates, alongside his wife, Esperanza Armijos, primarily the red and yellow Caturra varieties, as well as smaller plantings of Parainema and Geisha.

This lot is a beautiful expression of washed Peruvian Geisha, aromatic, refined and elegantly structured.

The farm has a small wet mill where he pulps and ferments the coffee. The coffee is dry-fermented for about 24 hours before being washed and rinsed, then dried in a parabolic dryer near his house and on its roof. He also uses shade nets to better control the drying process. Under normal conditions, drying takes about 15 to 20 days.