Coffee by Tate -Eli Chilcon - Peru [TRADITIOTNAL]

Origin

Peru

Variety

Caturra

Processing

Washed

Altitude

1900 masl

Roast Profile

Omni-Roast

Tasting Notes

Notes of Jaffa cake, Braeburn apple and Cola

Coffee Facts

La Montaña farm is a 4-hectare plot run by producer Eli Chilcon and his family. The farm is situated at 1800 meters above sea level and is planted exclusively with Caturra. The Chilcon family farms are also located in El Diamante, amongst areas of native forests at elevations above 1900 metres. The combination of high altitude, variety, and careful processing leads to a distinctly fruited and citrusy cup profile.

Climate change and fluctuating temperatures are increasingly causing problems for plots at this altitude. Droughts have become more frequent, so one of the key ways to mitigate risk from climate impacts has been the installation of shade trees around the growing areas, as well as effective irrigation systems and fertilizer dispersal to maintain soil health. Following the harvest months of July to October, the picked cherries are rested before being pulped and rested again for 48 hours. They are then washed and dried for a period of around 14 days before being prepared for storage. Once ready, the coffee is taken to Falcon’s warehouse in Jaén, where it is assessed for quality. At this stage, a price is agreed upon, based on the cup score. Finally, the coffee is transported to a plant called Café Selva Norte SAC, checked for any defects, and then bagged and moved to the coast for shipping.