Residency at Gocta Lab

Welcome to my process blog.  This might get a little nerdy, but hopefully it’ll be interesting for anyone in the beverage world—or anyone curious about endemic Andean–Amazonian ingredients from Peru. I’m spending one month at Gocta Lab in Amazonas, Peru, developing a beverage from local ingredients, and this space is where I’ll document that work. Ingredient #1: Peeling rakacha at Gocta Lab Rakacha is an ancestral Andean tuber; its domestication predates that of the potato a