Germán Carranza Barboza is a coffee producer from the village of Gracias a Dios in Peru’s Amazonas region. At the time of our original release, he was a 28-year-old husband and father of two.

His farm, El Bebedero, sits at approximately 1,600–1,700 meters above sea level. Its name reflects the natural springs in the area that supply water to his farm and animals.

This lot consisted of Bourbon, H1, and Marsellesa, varieties described in the original listing as uncommon for the region. Germán’s washed recipe began with peak-ripe cherries being picked and floated, then held in an open-air tank for 24 hours. After depulping, the coffee spent another 120 hours in an open-air tank before washing and drying on raised beds.

The resulting cup was juicy and rounded, with sweet red grape, blackberry, and a malty sugared fudge note. This was a distinct release from our subsequent Anaerobic Washed offering, which used a different variety blend and fermentation method.