A newly discovered Bourbon mutation — our second release from young coffee producer Germán Carranza
Peru Tres Cogollos is an exceptionally unique, single-variety coffee recently discovered by Germán Carranza. A remarkable find, Tres Cogollos is a naturally occurring Bourbon mutation found on his own farm. With its lively, fruit-forward cup and sparkling clarity, this anaerobic washed lot showcases how innovation and curiosity can shape the future of coffee — one branch at a time. Expect a bright, effervescent cup with notes of strawberry, lime, and grape.
As mentioned in our previous release, this coffee marks the second in our series from this young Peruvian producer. Carranza has proven to be a farmer dedicated to experimentation and innovation — constantly redefining what’s possible in coffee. Following the release of his Natural Geisha, we’re thrilled to share Tres Cogollos, a coffee born entirely from Carranza’s own discovery.
While Geisha represents rarity through legacy, Tres Cogollos represents rarity through innovation — a brand-new varietal identified and named by Carranza himself. The result is a coffee that feels alive in the cup: bright, juicy, and vibrant, offering an entirely new expression of his craft.
A Nod to the Natural Springs
Carranza is a 28-year-old coffee producer, husband, and father of two from the village of Gracias a Dios in the Amazonas Region. His farm, El Bebedero — meaning “The Watering Place” — is named for the natural springs that flow through the land, nourishing both crops and animals.
His eight-year-old coffee trees grow at around 1,600–1,700 MASL, where he produces washed, honey, and natural coffees. Carranza has also been experimenting with new fermentation styles and cultivating uncommon varieties for the region, including Maragogype, Villasarchi, Pink Bourbon, Geisha, and more. His drive to explore beyond convention continues to push quality forward in exciting ways.
A Rare Discovery: The Birth of Tres Cogollos
The variety, or species, of a coffee plant has a big impact on the cup’s overall quality and flavor. Mutations over time can significantly affect how a coffee expresses itself. Tres Cogollos is a unique varietal discovered by Carranza himself — a natural genetic mutation of Bourbon, a variety well known for its sweetness and pleasant acidity.
He named it Tres Cogollos — meaning “three hearts” or “three buds” — after its distinctive three-bud plant structure, where the leaves grow in groups of three rather than the usual two.
It’s a beautiful coffee in the cup and even more special because it’s completely unique to El Bebedero — for now. Carranza is essentially the grandfather of this new variety, selling some of the first produced lots of Tres Cogollos before it may eventually be planted elsewhere.
This coffee is an exceptional example of how innovation and careful observation can lead to remarkable results in specialty coffee. And while it’s priced lower than our other Peruvian release — the Natural Geisha — Tres Cogollos is by no means a lesser coffee. Its uniqueness and recent discovery make it one you won’t want to miss.
A Process With Sparkling Results
This lot has been anaerobically processed — meaning the coffee was fermented in a sealed, oxygen-free environment. This extended fermentation process contributes to its almost sparkling, effervescent quality in the cup.
After fermentation, the coffee is washed and channeled through water to remove remaining mucilage before being laid out to dry. This balance between experimental fermentation and traditional washing brings clarity and refinement while maintaining a lively complexity.
Tres Cogollos features tasting notes of strawberry laffy taffy, lime, and grape. It’s a juicy, fruit-forward coffee that’s sparkling, clean, and incredibly vibrant. The anaerobic washed process beautifully expresses this newly discovered varietal, and once again, we’re blown away by Carranza’s craft.
We recommend trying this coffee alongside Carranza’s Natural Geisha. Both are currently featured on our pour-over menu. Tres Cogollos is available in 12oz bags both online and in-store.
Give them a try back-to-back — you might be surprised by the stunning contrast and harmony you find in each cup.
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About the writer: Emma LaVoie is the Education Manager for Dessert Oasis Coffee Roasters. She's the brains behind this blog and lit a fire under our team to follow suit. You can almost always find Emma reading a book with a coffee in hand. If you're interested in reaching out to Emma, shoot her an email: emma@dessertoasiscoffee.com. She'd be happy to geek out over coffee with you. (Seriously, don't hesitate to reach out — she'll love it.)