Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
For more information about this service and how it works, including financing, email hello@khipucoffee.co.uk
Quantity Available
SOLD OUTLocation
San Antonio de Chinizo, Pozuzo, Oxapampa, PascoAltitude
1750mVariety
Red ObataProcess
Semi Washed (Double, Anaerobic & Extended Fermentation)SCA Score
85.5Flavour Profiles
Dark Chocolate, Raspberry, Full BodyHarvest Period
July - September 2026Certifications
N/AGregorio Espinoza is a second-generation coffee grower from San Antonio de Chinizo, in the Pozuzo district of Oxapampa, Pasco. His family’s connection to coffee began in the 1970s with his father, and Gregorio took over the farm in the early 1990s. While many producers in the region abandoned coffee after the low prices of 2014–2015, Gregorio and his family chose to persist—committing fully to quality, diversification, and long-term improvement rather than switching to cattle farming.
Since 2016, his sons Gregorio Jr. and Jimi have become actively involved. With improved internet access in the area, the family has spent the last decade studying experimental processing techniques through online courses and peer exchange. Today, they are among the most forward-thinking producers we work with in Pozuzo, combining deep family knowledge with a clear willingness to experiment and adapt.
Finca Voller spans approximately 10 hectares, with around 7 hectares planted to coffee. The remaining land is diversified with avocado, cacao, corn, and bananas—an intentional strategy to reduce risk and improve farm resilience.
The coffee plantings include a wide range of varieties: Red Catuai, Geisha, Pacamara, Red Obata, Maragogipe, Typica, and Caturra. This diversity allows the family to explore different cup profiles while also managing agronomic risk under increasingly unpredictable weather patterns.
The Red Obata lot comes from a clearly defined section of the farm, covering 0.51 hectares at an altitude of 1,750 metres above sea level. This specific plot yielded a total lot size of 621 kg. The harvest cycle follows a consistent annual rhythm shaped by local climate conditions. Flowering takes place between September and October, with the first ripe cherries appearing in May. Harvesting then continues steadily through to August, when the final pickings are completed.
The coffee is processed using a carefully controlled, multi-stage fermentation approach designed to enhance structure and clarity while preserving sweetness. Harvesting is carried out selectively, with only fully ripe cherries picked. Once harvested, the cherries are washed with clean water and floated to remove any low-density fruit.
They are then placed whole into sealed tanks for a 72-hour anaerobic fermentation. After this initial stage, the cherries are pulped and the coffee undergoes a second, 20-hour aerobic fermentation, bringing the total fermentation time to 92 hours. The coffee is then washed with clean water until approximately 80% of the mucilage has been removed, leaving a controlled amount to support flavour development.
Drying takes place on African raised beds over a period of nine days, with the coffee turned regularly to ensure even drying, until it reaches a stable moisture content of 11%. Once dried, the parchment coffee is rested in a cellar for 35 days before being hulled and carefully sorted. This processing approach reflects the family’s growing confidence with extended fermentations and their ability to manage them cleanly and consistently, even in conditions of high humidity and excess rainfall.
Over the past year, the family has focused heavily on adapting to climate pressure, particularly excess rainfall. They have been implementing new varieties and developing grain “sedation” systems—aimed at stabilising fermentation and drying conditions when weather becomes volatile.
Gregorio wants buyers to understand that this work is not about chasing trends, but about protecting quality and consistency in a region where climate variability is now a defining challenge. Their goal is to prove that coffee remains a viable and prosperous path for Pozuzo, even as surrounding farms convert to cattle.
We first connected with Gregorio after tasting samples in 2023 and continuing the conversation via Instagram. That initial exchange led to a planned visit to Pozuzo in November 2024, where we spent time on the farm understanding both their agronomic practices and post-harvest systems.
The visit confirmed what we had seen in the cup: a thoughtful, disciplined approach to processing and a clear vision for improvement. In 2024, we secured three distinct lots from Finca Voller for the first time. In 2025, we returned again, with their Black Honey lot standing out as a particular favourite.
Finca Voller represents exactly the kind of long-term partnership we want to build: a family deeply rooted in their land, willing to experiment responsibly, and committed to keeping coffee viable in a region under pressure.
Beyond their own farm, Gregorio and his family are actively supporting native communities further north, sharing their processing experience to help improve quality and market access. With ongoing deforestation driven by cattle farming around them, their work carries wider significance—showing that specialty coffee can still offer a sustainable alternative.
