Origin: El Diamante – Peru Producer: Elvis Tineo Region: Jaén Variety: Caturra, Bourbon y Catuai Altitude: 1900 masl Process: washed Harvest: October 2019 Notes: passion fruit, peach, grapefruit
The fragrances that this coffee offers at the first stage are very tropical and sweet. It gave cupping notes that remind us of exotic fruits such as passion fruit and peach but at the same time, we can find some acidic touches like grapefruit as well. In terms of sensations, we found it a very clean coffee, full of freshness and with very gentle acidity.
The region where this coffee comes from, El Diamante, Jaén, has many coffee fields but it also has great protected forests that contribute to creating an excellent and unique environment to grow high-quality coffees.
Elvis and his family are the second generation that has been taking care of this 3 hectares. This land, which is planted with few different varieties of coffee is where they also coordinate the picking and the drying process of his coffee. Over the last few years, Elvis has decided to invest in improving not only the quality of his coffee and its processes but in a more specific way also the new methods of pre-fermentation and fermentation. This upgrades helped him when he decided to participate in the Cup of Excellence competition for two years in a row. Last year he finished 7th place while this year the made it into the top 25 with this same lot.
For this cherries, Elvis decided to use one of his techniques of drying and fermenting. It starts by picking the cherries very carefully before being macerated in the cherry itself for 12 hours. After this period, the cherries are pulped and fermented in a sealed bag for 48 hours underwater, where it keeps a constant temperature of 14-celsius degrees. The last step before finalizing the process consists in drying the coffee under the shade for 15 days.