Rise - Peru Single Origin Coffee

Wholebean / 250g

£15.50

£15.50 £15.50

Rise - Peru Single Origin Coffee

£15.50

£15.50 £15.50

Taxes included.

Grind Type Wholebean Ground for Aeropress/V60/Mokapot Ground for Espresso Ground for Filter/Caffetiere

Weight 250g 500g 1kg

Best enjoyed watching the sun rise.

Grown between 1,750–1,950m in Jaén, Cajamarca, this coffee comes from Wilder Garcia, a third-generation producer whose family has been growing coffee here since 1970. Working with both traditional varieties and careful pruning techniques, Wilder focuses on producing high quality coffee while supporting his local community and environment.

We think it tastes like stone fruits, mandarin, cardamom, and chocolate.

Perfect for filter, cafetière or Aeropress.

Roast level - Light

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Wilder Garcia’s coffee is grown in the mountains of Jaén, Cajamarca, where his family has been producing coffee since 1970. As a third-generation grower, Wilder works across 23 hectares of land, 16 of which are dedicated to coffee. The farm sits high in the Andes at 1,750–1,950m, where cooler temperatures allow the cherries to ripen slowly, helping develop clarity and complexity in the cup.

Alongside traditional varieties such as Typica and Catimor, Wilder has introduced improved spacing systems and skeletal pruning techniques to strengthen plant health and increase yields, allowing the farm to remain productive while maintaining quality. This careful balance of tradition and innovation helps ensure the land continues to support both the family and the wider community.

After harvest, the coffee is de-pulped, washed to remove the fruit, and dried on raised beds for up to 18 days depending on the weather. Attention to detail at each stage helps bring out the distinctive character of this Bourbon lot, shaped by altitude, climate, and years of experience.

Origin: Peru, Jaén, Cajamarca
Altitude: 1,750–1,950 m
Varietal: Bourbon
Process: Washed — de-pulped, washed to remove mucilage, then dried on raised beds for 10–18 days to develop clarity and balance.
Producer: Wilder Garcia, third-generation coffee grower farming 23 hectares in the highlands of northern Peru.

French Press: 1:15 ratio (30 g : 450 ml), 4 minutes
Pour Over (V60/Chemex): 1:16 ratio (20 g : 320 ml), 3:30–4 minutes
Espresso: 1:2 ratio (18 g : 36 g), 25–30 seconds
Aeropress: 16 g : 240 ml, 2 minutes, then press.