Floral intensity meets vibrant red fruits in this naturally processed Gesha.

Producer and Process Info

• Producer: Wilder Perez Salazar

• Region: Campo Redondo, Luya, Amazonas, Peru

• Altitude: 1,700 masl

• Variety: Gesha

• Process: 72h Anaerobic Natural – fermented in sealed plastic bags, then dried on raised beds for 25–30 days

Taste Description

Floral, pomegranate, red cherry, tangerine, lavender, long sweet finish

Wilder is part of a new generation of producers in Campo Redondo using low-water fermentation methods to produce standout natural Geshas. With just three years of experience processing this variety, his attention to detail is already delivering impressive results.

Story: Wilder Perez Salazar is part of a new wave of young producers reshaping Peruvian specialty coffee. Based in Campo Redondo, a highland district in the Luya province of northern Peru, Wilder has embraced the challenges—and opportunities—of producing high-quality natural Gesha.

Campo Redondo offers a unique climate for processing coffee naturally. With limited access to water and consistently warm conditions, the region lends itself to low-water fermentation methods that reduce resource strain while encouraging expressive, fruit-forward profiles. In recent years, producers here have begun experimenting with natural and anaerobic styles—techniques that align with both sustainability and quality.

Wilder was born and raised on the same land he now farms, and though he’s been growing coffee his whole life, the move into specialty coffee is recent. The transition has been driven by his desire to support his family of four and to access the added value that comes with producing traceable, high-scoring microlots. Previously, he sold his coffee at low local prices, but discovering the potential of Gesha—and gaining access to quality-focused buyers in Jaén—has reshaped his perspective and livelihood.

Processing is where Wilder’s commitment really shines. He carefully hand-selects only fully ripe cherries and places them into sealed plastic bags for a 72-hour anaerobic fermentation. This step is critical, and Wilder monitors each batch closely to avoid over-fermentation and maintain clarity in the cup. After fermentation, the cherries are dried slowly on raised beds for 25 to 30 days.

This is only the third time Wilder has processed a natural Gesha, yet the cup this year surprised even experienced tasters. The profile is refined, complex, and full of energy—florals, red cherry, pomegranate, tangerine, lavender, and a long sweet finish.

Wilder’s work is a strong example of how focused effort and intentional processing can unlock the full potential of terroir and variety. We’re proud to share his coffee and to support the continued development of this exciting region.

Always fresh: This item contains 100 grams of whole beans, roasted, packed, and shipped on demand for maximum freshness.