Wilder García — Single Origin Washed Bourbon | Cold Brew Coffee Co.
Wilder García's farm in Jaén, Cajamarca, Peru
Single Origin · Peru

Small Batch · Washed Bourbon

Wilder
García.

Jaén, Cajamarca · 1,750–1,950 masl

A third-generation farm, 50 years of cultivation, and a commitment to quality that shows in the cup. Cold-brewed to let every note arrive exactly as intended.

Stone Fruits Mandarin Cardamom Raisins Chocolate
88+ SCA
Specialty Grade.
Scored and verified. Not a claim — a standard. The SCA 80+ threshold marks the line between commodity and specialty. This sits well above it.
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SCA Score
88+
Altitude
1,750–1,950m
Farm Size
23 ha
In the Family
Since 1970

How To Drink It

Best served
exactly as it is.

We've already done the work. Cold brew is a slow process — and this one was designed to arrive tasting exactly right. Here's how to get the most out of it.

1
Straight from the fridge The cleanest expression. Pop the top and drink.
2
Over ice Dilutes slowly without watering it down. Lets the cardamom and stone fruit notes develop as it opens up.
3
Let it warm slightly Leave it out for 5 minutes. The mandarin and raisin notes lift. A different drink. Still no milk required.
Wilder García, coffee producer, Jaén Peru
Wilder García · Jaén, Cajamarca, Peru

The Producer

Three Generations.
One Commitment.

Wilder's grandfather planted the first trees on this land. His father continued. Wilder inherited both the farm and an understanding that good coffee doesn't happen by accident — it's the result of accumulated knowledge, careful land stewardship, and a refusal to cut corners.

Today, Wilder manages 23 hectares in Jaén — 16 given entirely to coffee. He grows traditional varieties like Typica and Catimor alongside Geisha, Pacamara, and Bourbon, adapting new methods where they improve quality without compromising the farm's integrity.

Social and environmental responsibility aren't a side note here. They're built into how the farm operates — from how land is managed to how the broader community benefits from its success.

The Process

Washed. Raised. Ready.

Processing is where a great coffee can be lost. Wilder's washed Bourbon goes through each stage with precision — no short cuts, no masking.

01

De-pulped

Cherry is selectively picked at peak ripeness, then de-pulped immediately to begin removing the fruit layer. Timing matters — this is where discipline starts.

02

Washed

Every trace of mucilage is removed through a careful washing process. This is what defines the washed profile — clarity over complexity, with nothing to hide behind.

03

Raised Bed Dried

Dried on raised beds for 10 to 18 days, depending on the weather, until the ideal moisture content is reached. Patient drying. No artificial intervention.

The Details

Everything
you need
to know.

We believe in complete transparency about what we use and where it comes from. No vague claims. No generic sourcing. This is exactly where this coffee is from and exactly how it was grown.

Variety
Washed Bourbon
Botanical cultivar
Producer
Wilder García
Third-generation farmer
Location
Jaén, Cajamarca
Northern Peru
Altitude
1,750–1,950 masl
High altitude growing
Soil
Clay Soil
Mineral-rich terroir
Annual Rainfall
1,000–1,500mm
Seasonal variation
Temperature
18–26°C
Growing season
SCA Score
88+
Specialty classification
🌱

Sustainably Grown

🤝

Community First

✓

Traceable to the Farm

Available Now

This batch is limited.
Small runs, by design.

When it's gone, it's gone. Our single origin range rotates — each one chosen because it has something worth tasting.

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