Tasting Notes: Apricot, Brown Spice, Date
Producer: Roger Chilcon Flores & Eli Espinoza
Region: Las Pirias, Chirinos, Cajamarca, Diamante
Altitude: 1,850 - 2,000 masl
Variety: Geisha
Process: Anaerobic Washed
This offering is the combined lot of Geisha varietal from two renowned producers - Eli Espinoza and Roger Chilcon. The resulting cup is one bursting with stone fruit flavors complimented by notes of orange blossom, warming spices, and roasted walnuts. The sweetness is reminiscent of honey and dates and the acidity is sharp and complex. Overall, this coffee is vibrant, yet balanced, and a very good representation of a Peruvian Geisha.
Eli Espinoza has a few parcels of land spread across the village of Las Pirias in Chirinos. Eli processes all his coffee at his house, which sits at 1800masl and his farms are all between 1,800 and 2,000 masl. 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.
Roger Chilcon Flores owns 3 hectares of land in the El Diamante village of the San Jose de Lourdes district, all above 1,900 masl. Cherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then depulped and fermented for 24 to 36 hours, depending on the weather conditions. This extended fermentation and cherry maceration give the cup a pronounced fruity note, which complements the citric acidity that comes from the high altitude. Roger then dries all his coffee inside a ventilated greenhouse on a plastic-lined, wooden patio.
