Peru - Eli Espinoza
Country: Peru
Region: Las Pirias, Chirinos
Altitude: 1800-2000 masl
Process: Natural
Varietal: Geisha
CupProfile: Sweet, mandarin, yellow fruits, red berries, orange blossom, honey, floral hints
Eli Espinoza is the owner of 4ha of coffee in the village of las Pirias in Chirinos. Elí has a few parcels of land spread across the village, some planted mostly with typica, others with caturra and bourbon. Elí processes all his coffee at his house, which sits at 1800masl and his farms are all between 1800 and 2000masl. Eli came to the area as a teenager looking for work on farms, and started out picking coffee in the village. After a while he was able to buy his own land and a house and started to produce his own coffee.
For this lot, the coffee cherries were washed and floated before undergoing skin drying under shade for 24 hours. The cherries were then moved to a solar drying tent for 45 days of controlled drying.
Chirinos is a district in the San Ignacio province known for producing quality coffee in Peru, with good connectivity via new roads and a bustling town that serves as a hub for coffee trade. While producer co-ops promoting quality have a presence, many smaller farmers lack market access and support to invest in quality improvements. With altitudes above 1,700 masl and old arabica varieties still in cultivation, there is potential for quality growth if these farmers can escape low market prices that barely cover production costs.
In Peru, many smallholder farmers struggle to produce specialty coffee or benefit from premiums, lacking basic training and infrastructure. To better incentivise quality and ensure higher prices reach producers, we changed our sourcing model to work directly with farmers instead of through middlemen, setting up a warehouse in Jaen to buy parchment directly.
Country: Peru
Region: Las Pirias, Chirinos
Altitude: 1800-2000 masl
Process: Natural
Varietal: Geisha
CupProfile: Sweet, mandarin, yellow fruits, red berries, orange blossom, honey, floral hints
Eli Espinoza is the owner of 4ha of coffee in the village of las Pirias in Chirinos. Elí has a few parcels of land spread across the village, some planted mostly with typica, others with caturra and bourbon. Elí processes all his coffee at his house, which sits at 1800masl and his farms are all between 1800 and 2000masl. Eli came to the area as a teenager looking for work on farms, and started out picking coffee in the village. After a while he was able to buy his own land and a house and started to produce his own coffee.
For this lot, the coffee cherries were washed and floated before undergoing skin drying under shade for 24 hours. The cherries were then moved to a solar drying tent for 45 days of controlled drying.
Chirinos is a district in the San Ignacio province known for producing quality coffee in Peru, with good connectivity via new roads and a bustling town that serves as a hub for coffee trade. While producer co-ops promoting quality have a presence, many smaller farmers lack market access and support to invest in quality improvements. With altitudes above 1,700 masl and old arabica varieties still in cultivation, there is potential for quality growth if these farmers can escape low market prices that barely cover production costs.
In Peru, many smallholder farmers struggle to produce specialty coffee or benefit from premiums, lacking basic training and infrastructure. To better incentivise quality and ensure higher prices reach producers, we changed our sourcing model to work directly with farmers instead of through middlemen, setting up a warehouse in Jaen to buy parchment directly.
Country: Peru
Region: Las Pirias, Chirinos
Altitude: 1800-2000 masl
Process: Natural
Varietal: Geisha
CupProfile: Sweet, mandarin, yellow fruits, red berries, orange blossom, honey, floral hints
Eli Espinoza is the owner of 4ha of coffee in the village of las Pirias in Chirinos. Elí has a few parcels of land spread across the village, some planted mostly with typica, others with caturra and bourbon. Elí processes all his coffee at his house, which sits at 1800masl and his farms are all between 1800 and 2000masl. Eli came to the area as a teenager looking for work on farms, and started out picking coffee in the village. After a while he was able to buy his own land and a house and started to produce his own coffee.
For this lot, the coffee cherries were washed and floated before undergoing skin drying under shade for 24 hours. The cherries were then moved to a solar drying tent for 45 days of controlled drying.
Chirinos is a district in the San Ignacio province known for producing quality coffee in Peru, with good connectivity via new roads and a bustling town that serves as a hub for coffee trade. While producer co-ops promoting quality have a presence, many smaller farmers lack market access and support to invest in quality improvements. With altitudes above 1,700 masl and old arabica varieties still in cultivation, there is potential for quality growth if these farmers can escape low market prices that barely cover production costs.
In Peru, many smallholder farmers struggle to produce specialty coffee or benefit from premiums, lacking basic training and infrastructure. To better incentivise quality and ensure higher prices reach producers, we changed our sourcing model to work directly with farmers instead of through middlemen, setting up a warehouse in Jaen to buy parchment directly.
BREWING RECOMENDATION
RECIPE:
Brew Ratio: 1:16.6
Dose: 15 grams
Brew water: 250 ml
Brew temperature: 92ºC
Brew time: 2:30 - 3:00 minutes
Great as filter or immersion.