Location: El Diamante, San Jose de Lourdes Landed: December 2023 Altitude: 1,900 - 2,000 masl Varietal: Caturra Process: Washed Flavour profile: Red grape, plum & caramel Category: Sweet & Balanced
We are all very excited to work with Roger Chilcon for a second year in a row. This year we feel privileged to have been able to bring in his delicious washed Caturra in increased volume.
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 1900 masl. 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 de-pulped 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 dries 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 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. Falcon work with a couple of coffee producing families in El Diamante, who have farms from 1600 to 2000 masl. 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.