ETHICA SPECTRUM - Wilder Perez Geisha 72H Anaerobic Natural

WILDER PEREZ SALAZAR
The Amazonas region is less recognized for its high-quality coffee lots compared to its neighbor Cajamarca. Typically, it experiences a hotter and less dry climate, which complicates the production of washed coffees. Additionally, its greater distance from the city of Jaén and key coffee hubs results in fewer visits from technicians and agronomists, leading to a gap in knowledge and guidance on optimal growing and processing practices.
Wilder Perez is a young and ambitious farmer in the Campo Redondo district, where the cultivation of Geisha coffee has gained popularity. The region's limited water availability and warmer climate create ideal conditions for less water-intensive processing methods, such as natural processing.
Wilder was born and raised in the same area where he currently lives, and he has been involved in coffee farming since childhood. However, it is only recently that he has ventured into producing higher-quality coffee. For Wilder, the value added by specialty coffee is evident, as it can significantly impact his family of four. Transitioning from selling his crops locally at lower prices to cultivating the highly sought-after Geisha variety in the city of Jaén has been a transformative experience. He now has access to various buyers and is dedicated to pursuing quality in his farming practices for the future.

PROCESSING
Natural, 72h fermentation in closed bags before drying. Dried for 25 to 30 days on elevated beds.