Peru | El Diamante, Mazgāta

Peru

Reģions: Cajamarca, San Ignacio, El Diamante

Saimniecība: La Montaña

Saimnieki: Eli Chilcon

 Garšas notis - Dzērvenes, Angļu īrisa konvektes, vaniļa.

Šī kafija tiek audzēta Chilcon ģimenes saimniecībā, kur Andu kalnu augsne satiekas ar Amazones lietus mežu bioloģisko daudzveidību. Šī tradicionāli mazgātā kafija piedāvā maigu sajūtu mutē, maigu ogu skābumu, ko papildina saldās notis vaniļas notis.

Peru

Peru is known for producing some of the world’s finest coffee with a reputation built due to origins unique geographic and climatic advantages. One of the key elements in this origin coffee's outstanding cup profile is the Peruvian Andes Mountains. The high altitudes, ranging even up to 2200 meters, slow the maturation of coffee cherries, which helps enrich coffee's overall taste profile. Additionally, the volcanic soil in these regions infuses the coffee with distinctive tastes, while the cool temperatures and shade-grown methods help to minimize pests and bolster sustainable farming practices. These unique conditions create Peruvian coffee that is distinctive with intricate flavor profiles, bright acidity, and floral undertones. Coffee cultivation in Peru dates back to the mid-18th century when Spanish colonists first introduced coffee plants to the region. Over time, coffee farming has become a cornerstone of the local economy, particularly in the high-altitude regions of this origin.

Farmer and farm

Coffee farmer and producer Eli Chilcon, along with his family, has been involved in specialty coffee for over a decade. Their family owns farmland that is divided among Chilcon family members. Eli and his wife operate and live on the La Montana farm, which is 4 hectares in size. In La Montana farm, they grow only the Caturra variety, which thrives at 1800 m altitude, developing a clean yet complex cup profile. Over the years, Eli has experienced the increasing impact of climate change, posing challenges for coffee cultivation. In response, the Chilcon family has made advancements on their farm. They've planted shade tree plantations around the coffee-growing areas to shield the coffee trees and land from direct sunlight. Additionally, they've implemented an efficient water irrigation and fertilization system to provide the necessary nutrition for the coffee trees. They believe that farming has to adapt as much as possible to sustain coffee quality.

Variety / Cattura

Caturra, a Coffea arabica cultivar, is a mutation of the Bourbon variety, originating in Brazil in the early 20th century. Known for its smaller stature, Caturra plants are suitable for areas with limited space or higher planting densities. They thrive at altitudes ranging from 1,000 to 2000 meters above sea level and are cultivated worldwide through coffee origins. Caturra coffee offers a balanced cup with medium acidity, smooth body, and flavor notes like citrus, chocolate, and nuts. Despite its susceptibility to disease, Caturra remains popular due to its productivity and adaptability.

Processing

This coffee lot is handpicked in October when the coffee cherries have reached optimal sugar levels and overall ripeness. After harvest, the cherries are rested for several hours and then mechanically pulped, separating the beans from the coffee pulp. The beans undergo fermentation in water tanks for a duration of 48 hours to ensure that all remaining parts of the cherries are removed from the beans. They are then washed with clean water and dried on patios for 14 days before being prepared for storage. Finally, they are shipped in bags weighing 69 kg.