In the roaster’s words
Winkler Tapia is a third-generation coffee producer from Lonya Grande, Amazonas, Peru, now managing every stage of this rare Gesha lot himself. It's grown at Las Orquídeas, his family's three-hectare farm, 1,700 to 1,750 metres above sea level. Winkler uses an innovative anaerobic process learned from peer Marcos Herrera and the Procecam cooperative. He handpicks only uniform, ripe cherries, checks the Brix level, then seals them in an airtight tank for 100 hours of fermentation. After washing, the coffee dries slowly for 25 to 30 days on raised beds. Winkler is committed to preserving his great-grandparents' land through regenerative agriculture, and continues experimenting to push the quality of his coffee further with each harvest.
Notes
Grown at Las Orquídeas, a three-hectare family farm; cherries are fermented in an airtight tank for 100 hours, washed, then dried for 25 to 30 days on raised beds.
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