This is our second year featuring Roiber Becerra’s anaerobically processed Gesha from the Amazonas region of Peru. A standout last year, it has once again impressed us with its distinctive character. Unlike a typical Gesha profile, this lot carries a complexity reminiscent of Sudan Rume—layering savoury, fruity, and floral notes. This depth and nuance are a testament to the precision and quality of its anaerobic fermentation. 

At 1,900m in Lonya Grande, coffee farming is shaped by the region’s rugged terrain and shifting climate patterns. Unpredictable rainfall and fluctuating temperatures have led producers to refine their processing techniques, seeking greater control over fermentation and drying. Anaerobic fermentation, in particular, helps to manage the challenges of variable humidity—allowing producers to create consistent, high-quality lots despite changing conditions. The region’s remoteness has also driven a reliance on on-farm processing, with many farmers building their own drying structures and fermentation tanks. These adaptations are positioning Lonya Grande as an emerging centre for specialty coffee production in Peru.