Lemonade Stand, Peru

PROCESSING

This coffee follows a traditional Peruvian washed process. Cherries are selectively harvested and depulped shortly after picking, then fermented in open-air tanks for approximately 12–18 hours to break down the mucilage.

After fermentation, the coffee is fully washed and dried using a combination of patios, raised beds, or covered drying systems depending on local conditions. Careful drying preserves clarity and structure, resulting in a clean, floral, and fruit-forward cup typical of high-quality Gesha lots.

HISTORY

Finca Gramalotal is located in the Cajamarca region of northern Peru, an area known for its fertile soils, high elevations, and ideal conditions for specialty coffee production. The region is dominated by smallholder farmers, often working plots of just a few hectares, where coffee is cultivated alongside other crops.

This lot is part of a traceable microlot program, representing the highest quality tier and offering better returns to producers like Yoryi Yimer Berru. Cajamarca has seen rapid development in recent years, with increasing focus on quality, traceability, and direct relationships between producers and buyers.

Peru as a coffee origin continues to evolve from volume-driven production toward distinctive microlots like this one, highlighting varieties such as Gesha and showcasing a more refined, floral, and complex cup profile.