Gregorio Espinoza Red Catuai.

In Peru’s Pasco region, Gregorio Espinoza and his two sons are rethinking what’s possible for smallholder producers. On their farm in San Antonio de Chinizo, coffee grows across seven hectares of mixed plantings, alongside cacao, avocado, corn, and bananas. It’s a place shaped by generational knowledge and driven by quiet ambition.

This lot was harvested at full maturity, then processed through dual fermentation - first anaerobic, then aerobic - before a careful, layered drying phase. It reflects years of refinement and the family’s ability to consistently execute complex methods with clarity and control.

Coffee like this doesn’t happen by accident. Every step, from fermentation to final rest, is careful and confident.

Alex Sampson - Senior Head Barista, Canary Wharf