Peru - Wilson Mamani Contreras' Gesha

We're confident this Peru season has been one of our strongest slate of offers from any one given origin at one time - banger after banger. This coffee from Que Onda absolutely jumped off the table during a pre-shipment cupping and we've been eagerly awaiting a slot to release it. 

We're finding it outrageously sweet and fruity - the processing is not getting in the way of the inherent Gesha florality, citrus and tropical sweetness, only enhancing and amplifying. Excellent work from Wilson Mamani at his farm, Carmenpata.

Brew Guide:

Best Brewed with: Filter

Lightest Roaster Influence: We're finding slightly softer approaches (still very very fast overall, just not as quite as fast or as hard as trad washed) to our natural Geshas are the name of the game - our first test roast was ultralight, we've added a fraction more development and end temp to keep things open

Best Rested: 3-4 weeks

Filter: 62g/L & 94°C, with rest we like to move down to 91°C

Espresso: Turbo shots + 3 weeks rest. 18g/50g+ & 20s

We’re tasting: Sweet and layered aromatics reminding us of ripe strawberries, honey and bergamot zest, with a hint of Pimm's as the only telling note of the processing. In the cup we're getting strawberry jam, ripe blackberry, cherry pie and peach blossom florals. As it cools the bergamot note evolves to milky earl grey, and the cherry pie towards apricot tart, with a peach ice-cream finish. Like pudding in a cup

Traceability

Country of Origin:	Peru
Region:	Mesapata, Yanatile, Calca, Cusco
Producer:	Wilson Mamani Contreras
Farm:	Carmenpata
Variety:	Gesha
Elevation:	2025 MASL
Process:	Anoxic Natural: Cherries are selectively harvested by hand and transferred to sealed timbos at the farm's highest elevation, where cooler ambient temperatures (circa 22°C) and a reliable water source provide good conditions for fermentation. Cherries fermented for 72 hours in a sealed environment, creating anoxic conditions, before drying under shade with good airflow over approximately 24 days, with reposado in GrainPro bags.
Import Partner:	Que Onda
Harvest	Picked September 2025 - Crop 25/26, Arrived UK: February 2026. New Purchasing Relationship

 

The Story:

Finca Carmenpata sits at 2050 metres in the Mesapata sector of Yanatile, Calca, Cusco in the ceja de selva, the ecological transition corridor between the eastern Andes and the Amazon basin, characterised by steep terrain, dense cloud forest, and significant rainfall. There is no road to the farm; reaching it requires six hours by car from Calca and a further two hours on foot, with mules carrying harvested coffee on the way out. Mesapata is a community of small family-run farms where coffee is the primary livelihood, and most producers in the area work plots of two to three hectares, farming organically by default given the cost and difficulty of transporting inputs to altitude.

Wilson Mamani Contreras is a young producer who manages Carmenpata alongside his wife. The farm has developed in step with Valle Inca, the Yanatile-based producer cooperative operating out of Calca, which has played a central role in supporting Wilson's processing knowledge and access to the specialty market, a support that has clearly taken root, as Wilson submitted entries to the Cup of Excellence for the first time in 2025.

At 2050 metres, the farm's elevation slows cherry development and concentrating sugars (through the wider diurnal temperature swings from warm days to cool nights) as well as also reducing pest and disease pressure. 
Something we think is key to the quality of the lot is that Wilson has carried out the processing at the highest elevation of his farm. Typically, processing is carried out near to where coffee is dried - and coffee is typically dried at the lowest available elevations and/or where there's easiest logistics to carry it out. Lower elevations have higher average temperatures, which is far better for drying naturals - lest you risk mould if it's too cool or humid (this is, of course, generalising a bit - slower drying is better for long term shelf life and stability, but it must be managed and carried out correctly). But hot fermentations are one of the biggest culprits for heavy, funky coffees - stressed yeasts and metabolisms run amok. Since all the coffee has to be carried out via mule, there's no road point to centralise logistics, and Wilson is taking advantage of the airflow at elevation to manage his drying. By keeping the fermentation cool, the process can be extended without undue process notes and we think the result is superlative.