Peru Graciela Natural

Our relationship with Graciela Espinoza began in October 2021, when we traveled to Northern Peru for a local coffee auction and began building direct relationships with the region’s smallholder producers. During that trip, our founder, Chris Vigilante, had the privilege of visiting Graciela’s farm and processing station, sharing a traditional meal of cuy, rice, and potatoes grown on her land. It was an introduction to the person behind the coffee and the care that goes into every harvest. Graciela farms just two hectares, yet the quality of her coffee has earned recognition among the region’s finest, placing her lots in the top ten of local producer competitions. Her achievements reflect the skill, consistency, and dedication she brings to her work. She further reinforces this commitment through the use of a parabolic dryer equipped with raised beds, allowing her to better control drying conditions and promote greater consistency and quality in every lot. Over the years, we’ve continued to purchase Graciela’s coffee, building a relationship rooted in a shared appreciation for quality and the people who make it possible. Her son, Erlan, has since begun producing coffee of his own, carrying that knowledge forward while developing his own approach. This year, we've been honored to feature lots from both mother and son, celebrating a family whose commitment to coffee continues to shape the next generation of producers in Northern Peru. Graciela’s naturally processed coffee brings together classic Bourbon and Caturra varieties in a beautifully balanced, fruit-forward cup. Sweet cherry leads the profile, layered with rich dark chocolate and toasted almond. Molasses sweetness adds depth, while bright orange acidity brings a lively contrast. A velvety mouthfeel ties everything together, creating a cup that is both comforting and vibrant—a reflection of the care and dedication Graciela brings to every harvest.

How to Brew It:

This coffee performs best using filter methods, using a 1:15 coffee to water ratio, at a brewing temperature of 200-205 degrees.

CountryPeru

RegionChirinos, Las Pirias

VarietalBourbon & Caturra

Altitude1600-1650 MASL

Production MethodNatural

Roast LevelLight-Medium

Graciela Natural
Peru
Tasting Notes Cherry Toasted Almond Dark Chocolate Molasses Orange Acidity Velvety Mouthfeel