Region and Environment
Finca Los Santos is located in the Ayuyus Mountains of the Amazonas region in northern Peru, near the border with Ecuador. Coffee is grown at elevations between 1,700 and 2,000 meters above sea level in a cool, mountainous environment influenced by cloud forest conditions. The combination of altitude, steady rainfall, and moderate daytime temperatures supports slow and even cherry development. These conditions are well suited for Gesha, which benefits from extended maturation and stable growing environments.
Farm and Producer
The farm has been in the Santos family since the early 1940s and is currently managed by Jose Santos Requejo, a third generation coffee producer. Over time, Finca Los Santos has built a reputation for careful farm management and consistency across harvests. The producer has received international recognition through participation in Peru’s Cup of Excellence, where Gesha honey processed lots from the farm placed among the top entries. This recognition reflects long term commitment rather than a single experimental harvest.
Variety and Harvesting
This lot is produced from Gesha trees cultivated on the farm’s high altitude plots. Harvest takes place between April and August, with cherries selectively picked at high ripeness. Ripeness is measured using brix levels, with this lot harvested at approximately 23 degrees brix. This approach allows for greater consistency across processing and reduces variability during fermentation, which is particularly important for honey processed coffees.
Processing Method
The coffee is processed using a Black Honey method designed to retain a high level of mucilage while maintaining control over fermentation. Cherries are first floated in clean spring water to remove low density fruit and debris. They are then dry pulped, leaving a thick layer of mucilage on the parchment. Drying begins under shade on raised African beds for several days before moving to uncovered drying. Total drying time ranges from 20 to 25 days, with temperatures kept below 24 degrees Celsius. The coffee is turned several times daily to ensure even moisture loss.
Drying and Storage
Once the coffee reaches approximately 11.5 percent moisture content, it is collected and rested. The parchment is stored in jute bags lined with GrainPro to protect against moisture fluctuation and oxidation prior to export. This final stage helps stabilize the coffee after its extended drying period and preserves the results of the careful processing carried out at the farm.
Role in Peru’s Specialty Coffee Landscape
Finca Los Santos represents a segment of Peruvian specialty coffee focused on precision processing and varietal driven production. The farm’s long history, combined with structured harvesting and controlled honey processing, places it among producers contributing to the growing recognition of Amazonas as a serious origin for high quality specialty coffee.
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