Region: El Diamante, San Jose
Processing: Washed
Variety: Caturra, Pache
Altitude: 1900 M
Harvest Period: Mar - Sep
Notes: toffee, cocoa powder, green apple, gingerbread
Roger Chilcon Flores cultivates coffee on a 3-hectare farm in the village of El Diamante, in the district of San José de Lourdes, Peru. On these mountainous lands, Roger grows Yellow Caturra and Red Caturra varieties. He is responsible for all essential stages: harvesting, processing, and drying the coffee.
The cherries are picked only when they reach optimal ripeness, then undergo overnight pre-fermentation in bags—a process that enhances flavor complexity. After this maceration stage, the cherries are depulped and fermented for 24 to 36 hours, depending on climatic conditions. This extended fermentation contributes to the development of an intense fruity profile that complements the citric acidity brought by the high altitude.
