Clever & Damian

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Clever & Damian

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Tangerine, cherry. Sweet, round and creamy body.

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Chirinos is a remote area in Peru's northern highlands; one of the 7 districts within San Ignacio, which lies in the Cajamarca region, bordering the Ecuadorian state of Zamora Chinchipe at its northern most boundary.

Damian Espinoza and Clever Acosta are brothers-in-law who both own farms in the Alto Pirias area of Chirinos. The Chirinos area has some of the best coffees in all of Peru, with its high altitude, good varieties and ideal growing conditions, coffees from this area have a very fruity and complex cup profile.

Damian is the owner of La Palma, a 4 hectare farm planted with Caturra, Catuai and Pache. Clever owns Poducarpus, a 3 hectare farm planted mostly with Caturra and Bourbon. Next to his farm, Clever has a cupping lab where he helps his neighbours and family members by cupping to identify quality lots, to try new fermentation and drying methods and to avoid defects in the cup. 

This washed lot is a collaborative effort between Clever and Damian, who have selected ripe cherries from their Caturra plots. The lot is Organic certified.

 
 
 
 
 
 

LOCATION

1800 masl
Alto Pirais area, Chirinos District, San Ignacios, Cajamarca, Peru

HARVEST

July-November 2017

CERTIFICATION

Organic

CULTIVARS

Caturra

FARM

Finca El Romerillo

PRODUCERS

Jesús Clever Acosta Romero and Damian Espinoza Garcia

 

RESTING

Before being processed, the coffee is left as is in the rear of the truck for the night.

PULP PROCESSING

The coffee is processed using a hand pulper, removing skin and pulp leaving all the mucilage left on the bean.

DRY-FERMENTATION

Still wet and sticky, the beans are left to dry-ferment for 20 hours in concret tanks. The coffee is moved using a stick from time to time.

DRYING

Without washing the bean, the coffee is dried on african beds in under a greenhouse. This will last for two weeks.