Maximiliano Garcia and his wife Esperanza are first generation coffee producers from the village of El Huabo, San Ignacio. After saving money while working for a coffee cooperative, they were able to purchase their own land. Through his experience, Maximiliano learned various aspects of farming that now shape how he manages their farm. The couple has gained a strong reputation for their attention to detail, passion, and dedication, becoming highly respected producers in their community.

Their farm, Garmas, is made up of several carefully managed plots, where Maximiliano and Esperanza Garcia skillfully cultivate a rich diversity of coffee varieties, including Caturra, Catuai, Bourbon, Marsellesa, Parainema, and Geisha. Each variety is nurtured with precision and deep knowledge of the land, reflecting their dedication to quality. Recognized as a model farm in the region, Garmas has earned a reputation for excellence—celebrated not only for the outstanding flavor profiles of its coffees but also for the
 unwavering attention to detail and sustainable practices that define its production from seed to cup.

El Huabo is a small village in the San Ignacio district of northern Peru’s Cajamarca region, where Maximiliano Garcia cultivates coffee on his farm, Garmas. Nestled in
 the Andean foothills near the Ecuadorian border, the area offers ideal conditions for growing high-quality Arabica coffee, with its rich biodiversity, high altitudes, and a climate of warm days and cool nights. Farms like Maximiliano’s rely on traditional, sustainable practices, and the region is increasingly known for producing exceptional coffees with vibrant acidity, sweetness, and floral notes, particularly in varieties such as Geisha, Bourbon, and Caturra.

Recommendation:
Resting time: 3 weeks 
Espresso: 1:2.4-2.6, 94c 
Filter: 1:16-17, 92-94c