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
x6 30KGLocation
Nuevo Belen, Lonya Grande, Utcumbamba, AmazonasAltitude
1650mVariety
MarshellProcess
Washed (Double Fermentation)SCA Score
87Flavour Profiles
Blackberry, Plum, Black TeaHarvest Period
August - October 2025Certifications
N/A
Roiber Becerra is a young, highly dedicated coffee producer from Nuevo Belén, in the Lonya Grande District, Utcubamba Province, Amazonas. His work is centred on Finca Morales, where he grows Geisha, Marshell Bourbon, Caturra, and Obata with a clear long-term focus on quality over volume.
Roiber belongs to a new generation of producers in northern Peru who combine careful agronomy with precise post-harvest control, and it shows clearly in the cup.
Finca Morales is managed with a strong emphasis on soil health, varietal selection, and post-harvest precision. Roiber is actively investing in an agroforestry system, redesigning planting density and intercropping to improve shade management, biodiversity, and long-term resilience. A growing portion of the farm is being dedicated to Geisha, reflecting his belief that these varietal best express the altitude, climate, and structure of the land.
We first met Roiber in August 2023 at the Norcafé office in Lonya Grande. After cupping his coffees, we visited the farm and were immediately struck by the coherence of the system: from tree layout and varietal zoning to fermentation logistics and drying infrastructure. Every element is intentional, and that discipline translates directly into cup clarity and structure.
This Marshell lot comes from Finca Morales, cultivated on approximately 0.75 hectares at an altitude of 1,650 metres above sea level. There are around 1,400 Marshell plants, producing a final physical yield of roughly 75% for this harvest.
Marshell remains extremely rare in the Amazonian regions of Peru. Roiber sourced the seed directly from the Cup of Excellence 2019 winning farm, located in Jaén, Cajamarca. For Roiber, Marshell represents a bridge between competitive-level flavour expression and farm-level sustainability: a varietal capable of exceptional aromatics, florality, and definition, while still performing reliably in his microclimate.
At the cupping table, this coffee immediately stood out for its intensity, elegance, and structure, receiving strong feedback for both clarity and aromatic lift.
Harvesting is strictly selective, with only fully ripe cherries picked. After harvest, the cherries are left to rest and gently oxidise in cherry for approximately 12 hours. The coffee is then pulped and undergoes a 24-hour fermentation, allowing the remaining mucilage to break down in a controlled manner.
Once fermentation is complete, the parchment is fully washed and transferred to solar tents for drying. Drying takes place over roughly 15 days, until the coffee reaches a stable final moisture content of no more than 11%, at which point it is ready for conditioning and storage.
Roiber and his family want roasters to understand the depth of intention behind every decision on the farm. From soil management and varietal choice to fermentation timing and drying control, their goal is not just to produce a beautiful coffee, but to have that work recognised and tasted.
Looking ahead, Roiber plans to continue expanding his Marshell and Geisha plantings, carefully increasing volume while maintaining the standards that define Finca Morales today. This coffee is both a snapshot of where the farm is now—and a signal of what’s coming next.
