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
Nuevo Belen, Lonya Grande, Utcumbamba, AmazonasAltitude
1700mVariety
BourbonProcess
Washed (Double Fermentation)SCA Score
86.5Flavour Profiles
Harvest Period
August - October 2025Certifications
N/A
Roiber Becerra is a young, dedicated and speciality coffee producer from the village of Nuevo Belen, in the Lonya Grande District, part of the Utcubamba Province, in the Amazonas Region. He works on his family farm, Finca Morales, mainly growing Geisha, Marshell, Caturra, and Bourbon with a strong focus on quality rather than volume.
Roiber places a strong emphasis on farm quality and varietal expression. His work reflects a careful balance between tradition, rooted in his family's hertiage, and precision, driven by a genuine curiousity for experimentation and improvement.
Through selective harvesting, short and controlled fermentations, and patient drying, Roiber invests heavily in education and hands-on application. He closely observes how much each varietal behaves on the farm, tracking flavour development, plant helath, and climate repsonse year after year. Yield is never pushed at the expense of cup quality.
This is a very small lot, produced from approximately 350 Bourbon plants across 0.1 heactres, so all processing is done on a true micro-batch scale.
Roiber follows a clean, classic washed-style process that suits the Bourbon varietal well. Cherries are selectively harvested at full ripeness and fermented whole for 12 hours, before being pulped and fermented for a further 12 hours.
After fermentation, the coffee is dried in solar dryers for approximately 15 days, until it reaches a final moisture content of 10.5-11%. This straighforward yet precise process complements the Bourbon's natural characteristics, allowing sweetness, balance, and a structured body to come through clearly in the cup.
We met with Roiber in August 2023 at the Norcafe office in Lonya Grande. We visited his farm after a cupping session and were very impressed with the system he has organised for his farm, from the design of the trees, the intercropping of species, the varietals being cultivated and the post harvesting set up. Every area of the farm is done to a high standard and it’s also clear to see if it comes through in the cup.
Roiber and his family want roasters to taste the intricacies of their craft, the dedication they have to every aspect of the coffee production and to be recognised for their work.
This is our third year working with Roiber, and the first time we are sourcing more than just his outstanding Geisha. Over the years we discussed expanding our relationship with both Roiber and his family farm, and this year we've done so by incluyding this Bourbon alongside Caturra and Marshell, while returning again for the Geisha.
We strongly believe in Roiber's work, and he believes in ours. Our intention is to continue building this relationsip over the longer term, and we hope these coffees are received well so we can keep growing together.
