Roger's farm is located in the village of el Diamante, Northern Peru. Roger grows both yellow and red caturra and all of the land is above 1900masl. Some of Roger's family also grow coffee in the area and the family manage the farms together. Whilst each family member owns their own land, Roger 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 de-pulped 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.
Coffee from this region has been hard to get to the specialty market, due to poor infrastructure and lack of training amongst farmers. This lot from Roger marks a change in the way coffee is produced and traded in this area of Peru, and we are glad to be able to support a more direct and sustainable approach, with results that taste complex and sweet.
|ALTITUDE||1,900 - 2,000 masl|
|LOCATION||San José de Lourdes|
|OWNERS||Roger Chilcon Flores|
|FLAVOUR||Orange Marmalade, Apple, Juicy|
Notes from the team:
There are some great things going on in Peru at the moment. We work with importers who are setting up a revolutionary supply chain model, with Peru as the breeding ground. The plan for this 'Blueprint Project' is to enable each stage of the supply chain to be logged, so that coffee can be traded with absolute transparency.
It's great to know that not only can we enjoy this delightful coffee, but we can be a part of something so groundbreaking.