Campbell & Syme Peru


This is from Roger Chilcon of El Diamante, San Jose de Lourdes Peru.






1900-2000 masl

Roast Profile


Taste Notes

Notes of Red Grape, Plum and Caramel

Coffee Facts

We are all very excited to work with Roger Chilcon for a second year in a row. This year we feel privileged to have been able to bring in his delicious washed Caturra in increased volume.

Roger Chilcon Flores is the owner of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district.

Roger grows both yellow and red caturra and all of the land is above 1900 masl. 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. Roger then dries all his coffee inside a ventilated greenhouse on a plastic lined, wooden patio. Once the coffee is below 11% moisture content Roger then brings the coffee down to Jaén where he delivers it to the Falcon Coffees Peru warehouse.