The Chilcon family owns coffee farms spanning 3 hectares in the village of El Diamante, within the San Jose de Lourdes district. Their land sits at elevations above 1,900 meters above sea level. The family grows both yellow and red varieties of Caturra coffee.
Pickers harvest the coffee cherries when perfectly ripe. The cherries then soak overnight to pre-ferment before depulping. Next, the beans ferment for 24-36 hours depending on weather conditions. This extended fermentation draws out pronounced fruity notes in the beans.
The coffee is then dried slowly on raised beds inside a ventilated greenhouse until it reaches an ideal moisture content below 11%. Ready to be shipped out to us, then straight into your cup.
Coffee/Farm: Roger Chilcon
Cup Score: 85.5
Altitude: 1900-2000
Process: Washed
Location: El Diamante, San Jose De Lourdes
Varietal: Caturra, Catuai
Notes: Red Plum, Peach, Nougat, Fanta, Black tea, Round & Long aftertaste. We named this El Paraíso Del Perú.