PERU DANIEL CHILCON

Tasting notes of black honey, molasses, mango.

Daniel Chilcon, the proud owner of the farm, has dedicated over two decades of his life to growing coffee, and together with his wife and three children, they do most of the farm work throughout the year. Most of the coffee plants growing here thrive under the shade of guava, eucalyptus and a variety of native trees. Fertilisation mainly involves the use of NPK fertilisers and the famous ‘Guano De Isla’, produced in Peru. Daniel strictly follows the processing protocols for his cherries. After careful selection, the cherries are dipped, washed and peeled. The coffee is then fermented in a concrete tank for 42 hours. Afterwards, the coffee is cleaned of the remaining mucilage and dried in parchment on cloth spread out in the farmyard. The parchment typically reaches the desired moisture in 15 to 18 days. During this period, the coffee is moved during the day to ensure even drying and is covered at night to protect it from ambient humidity.

Country: Peru
Region: El Diamante, San Jose de Lourdes
Farm:Daniel Chilcon
Variety: Caturra
Altitude: 1700-1900 m
Processing: washed

We recommend it for: Espresso.