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Peru - Eli Chilcon

Cup Notes: Black Tea, Peach Peel, Blackberry, Lime

Process: Extended Fermentation Washed

Varieties: Caturra

$25.00
Size12oz
Roast ProfileFilter
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Peru - Eli Chilcon

$25.00

Type

Single Farm

Country

Peru

Region

Cajamarca

Producer

Eli Chilcon

Varieties

Caturra

Process

Extended Fermentation Washed

Altitude

1800 masl

Cup Notes

Black Tea, Peach Peel, Blackberry, Lime

More About Peru - Eli Chilcon

Relationship: After bringing two Peruvians, Aprocassi and Santa Rosa, we were very excited to have more Peruvians on the cupping table again as we were looking for our next Peru offering. Peru - Santa Rosa is another coffee we were able to choose from Falcon Coffee offerings in this round and team at Falcon have been amazing in their support and in how they support us with information regarding coffee

Country: Although production of coffee dates back to the 18th century, it wasn’t until early 20th century that Peru started to export coffee. A mountainous  country, farms in Peru are often remote and challenging to get to. Most of the coffee production in Peru is done by smallholder farms and on the eastern slope of the Andes Mountains. As of 2017, coffee was the most valuable agricultural product of the country, now it faces competition from grapes, blueberries and avocados. Another challenge has been transportation of coffee, due to mountainous terrain and lack of advanced infrastructure to farms transportation of coffees has been a challenge. That being said, Peru is the leading producer for fair trade and organic arabica coffees. 

Region: Huabal is located in northern Peru, Cajamarca is blessed with moderate climate, fertile soil of the Andes Mountains. Most producers in Cajamarca are, much like the rest of Peru, small producers with average farm size of 2-3 hectares. Huabal, a district in Jaén province, Cajamarca, is a key area for both membership and quality coffee production. Despite its potential, poor infrastructure limits many producers from achieving higher quality. The altitude ranges from 1200 to 2100 meters, with most producers working at elevations above 1800 meters. 

Huabal is composed of several villages, each a center for coffee production. The region’s diverse climate and soil conditions, ranging from wet, humid areas with red, African-like soils to drier, hotter zones, contribute to unique and complex coffee profiles.

Farm: This lot comes from the La Montaña farm, a 4-hectare plot run by producer Eli Chilcon and his family. The farm is situated at 1800 metres above sea level and is planted exclusively with Caturra. 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. 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.

Variety: Eli Chilcon Flores grows Caturra and Pache varieties at his farm La Montaña. 

  • Caturra: Discovered in Brazil back in 1915-1918, word Caturra comes from Guarani language, meaning small. Caturra is from Bourbon-Typica lineage, and it was introduced to Guatemala in the 1940s, having never been officially released in Brazil. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama. In Colombia, it became the dominant variety as it was thought to have comprised half of the country's production. Variety’s susceptibility to coffee leaf rust sparked the need for research and paved the way to Castillo variety. Caturra variety has small trees and with average bean size it produces good quality cups at high altitudes.
  • Pache: A natural mutation from Typica, Pache’s mutation resulted in smaller trees compared to Typica. This in turn results in trees being planted more densely and with more trees yield increases. It was first discovered in Guatemala in 1949. Although it is susceptible to diseases, it has good cup value and is optimal for being grown at higher altitudes

Process: Following the harvest months of July to October, the picked cherries are rested before being pulped in the tank without any water for 24-36 hours. They are then washed and dried for a period of around 14 days before being prepared for storage. 24 hours rest after harvesting to homogenise temperature and moisture in plastic bags. Then they wash and clean the parchment prior to drying it in African beds for 9-14 days depending on sun - all the way down to 11% moisture. During drying, due to limited space, coffee is rotated onto and off of beds, storing them in grain-pro-like bags in between sessions on the beds. This causes a unique extended fermentation and jammy notes

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