Peru Washed Landed Coffee 250g
Peru – Daniel Chilcon: Washed
12,2041,15 Select options

Peru – Daniel Chilcon: Washed

12,2041,15

Elderflower, blackcurrant, lemonade and pink marshmallow

Region: El Diamante, San Jose de Lourdes
Producer: Daniel Chilcon, Lot #2
Process: Washed
Cupping Notes: Elderflower, blackcurrant, lemonade and pink marshmallow
Variety: Caturra & Pache
Altitude: 1,900 – 2,000m

Suitable for: Filter, Espresso, Moka Pot, French Press – Great on its own or when served with milk

maria cenaida flor

About the Coffee

Daniel Chilcon Flores is the owner of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district. Daniel grows both yellow and red caturra and all of the land is above 1900m. Some of Daniel’s family also grow coffee in the area and the family manage the farms together. Whilst each family member owns their own land, it’s Daniel’s brother Roger that manages the picking, processing and drying of the coffee.

Cherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then depulped and fermented for 24 to 36 hours depending on the weather conditions. This extended fermentation and cherry maceration gives the cup a pronounced fruited note which complements the pronounced citric acidity that comes from the high altitude. Roger then dries all his coffee inside a ventilated greenhouse on a plastic lined,wooden patio. Once the coffee is below 11% moisture content the coffee is ready to be sent out.

El Diamante

El Diamante is one of the closest coffee producing areas to the city of Jaen and therefore has a huge cooperative presence, at least in the lower elevations. El Diamante is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Not only that, there are also many water sources that supply much of the water to the city. This thriving natural environment creates a beautiful setting to grow coffee, but also contributes to the richness and stability of the soils in the area. The cup profile of the coffees in this area is very distinct, with a heavily fruited cup and a pronounced acidity.

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