Roger Chilcon capsules

330.00 

Origin: Peru

Farm / washing station: Roger Chilcon

Flavor Notes: orange, vanilla, roibos

Best for: Automat

Varietal: TBC

Process: Washed

Altitude: 1900 - 2000 masl

Region: El Diamente

Acidity: Medium acidity

Cupping score: 84

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Roger Chilcon Flores is the owner of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district. Roger grows both yellow and red caturra and all of the land is above 1900masl. Some of Roger’s family also grow coffee in the area and the family manage the farms together. Whilst each family member owns their own land, Roger manages the picking, processing and drying of the coffee. 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 gives the cup a pronounced fruited note which complements the pronounced citric acidity that comes from the high altitude. Roger then dried all his coffee inside a ventilated greenhouse on a plastic lined,wooden patio. Once the coffee is below 11% moisture content Roger then brings the coffee down to Jaén where he delivers it to the Falcon Coffees Peru warehouse.

El Diamante

El Diamante is one of the closest coffee producing areas to the city of Jaen and therefore has a huge cooperative presence, at least in the lower elevations. We work with a couple of coffee producing families in El Diamante, who have farms from 1600 to 2000masl. The main varieties grown in the medium altitudes is catuai and castillo, and at higher altitudes it is all bourbon, caturra and typica. El Diamante is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Not only that, there are also many water sources that supply much of the water to the city. This thriving natural environment creates a beautiful setting to grow coffee, but also contributes to the richness and stability of the soils in the area. The cup profile of the coffees in this area is very distinct, with a heavily fruited cup and a pronounced acidity.

You can expect tones of orange and vanilla on a body with a rich roibos aftertaste.

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