In the highlands of Jaén, Peru, Wilder Garcia works with a long view in mind. As a third-generation producer, he manages his farm not just for the season ahead, but for the years that follow, using a structured pruning system that allows his trees to recover, regenerate, and produce more consistently over time. It’s a considered approach to farming, shaped by both tradition and innovation.

We came to this coffee while looking to bring Peru into our espresso offering. Among Wilder’s lots, this Bourbon stood out for how complete it felt in the cup. Where some coffees lean toward brightness or intensity, this one settled into something more composed, with a steady sweetness and a sense of ease that stayed with us.

The cup opens with a mellow stone fruit character, reminiscent of apricot, before moving into a soft walnut note through the middle. As it cools, a gentle touch of yellow florals emerges, carried by a dense, caramelised sweetness that brings to mind panela. There’s a quiet structure to it, where each element feels placed rather than pushed.

This is the kind of cup that doesn’t ask for attention, but earns it over time.

Recommended to rest beans for 7-10 days from roast date before consuming.