Finca Las Garmas draws its name from Maximiliano and Esperanza Garmas, a husband and wife duo who produces Yellow Caturra, Gesha, Parainema, and Bourbon on their farm in El Huabo, Cajamarca, Peru. The decision to refer to their farm as “Las Garmas” is meant to convey that the farm is truly a representation of both individuals’ work, despite the prevalent trend throughout Latin America for the male head of household to be the sole name associated with the family’s coffee. 

Maximiliano is a first-generation coffee farmer, who learned the trade after years of working for Cenfrocafe, the region’s largest cooperative. Once he’d saved enough to purchase his own parcel of land, he and Esperanza swiftly shaped it into a model farm that other producers now look to for inspiration and education. With so many varieties scattered across the farm, there is no shortage of options for buyers, but it was the Parainema that struck such a distinct chord with us. This variety can be polarizing—it was developed by the Honduran Coffee Institute, and its primary purpose was to resist coffee rust, a disease that has ravaged so many producers throughout Central and South America over the years. Though hybrids like this don’t often earn the distinction of the classical Big Name varieties, Parainema went on to yield some exceptional lots in its home country of Honduras and has since been adapted to other countries as well. 

Parainema is both loved and loathed for its savory, herbal qualities, but when presented with the right balance and clarity, these are some of the most unique and captivating flavor profiles you can find. Las Garmas’ rendition is delicate, dynamic, complex, silky, and tart. It is certainly a challenging coffee to perfect on espresso, but as filter, it keeps us coming back for more, uncovering new and entrancing elements with every brew and sip. The herbal qualities remind us of stepping into a very expensive oils and aromatics boutique, while the fruits are piquant, tropical, and refreshing.