Fathers Coffee Peru Roger Chilcon washed 300g

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Taste great coffee from Ostrava's Father's Coffee roastery.


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In stock > 5 pcs , At your place 16.08.

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Coffee roasted every week

What does the Fathers roastery say about this coffee?

Peru is a rising star in the world of fine coffee. It is becoming a regular feature on the menu of select coffee roasters around the world. It should not be missing from our offer either! Coffee from Peru has great taste characteristics and the quality of the beans is increasing year by year. An equally important reason why we are expanding our range of coffee from this South American country is its meaningful partnership with Falcon coffee in the El Diamante region.

Farmer Roger Chilcón's Lot #5 is our second coffee from Peru this year. You can look forward to a cup full of tropical fruit and syrupy sweetness.

Producer - All three hectares of land that Roger owns, on which he grows the yellow Catuaí and Caturra varieties, are located at an altitude of more than 1,900 meters around the village of San Jose de Lourdes. Roger is also responsible for growing, harvesting and processing the coffee of his relatives who live nearby. The village of San Jose de Lourdes is located in the El Diamante region, which is the closest coffee growing area to Jaen. This region is one of the few in the area that has preserved and uncut forests. As a result, it has the abundant flora and fauna needed for proper biodiversity and soil stability in coffee cultivation. Also hidden in the forests are springs that are the source of drinking water for the city of Jaén itself.

Processing - After hand-picking, the cherries are left overnight in sealed plastic bags to ferment. The juices released during this process are absorbed into the beans, helping to develop the fruit profile of Roger's coffees. To make the coffee taste even fruitier, once the beans have been hulled, they are fermented in tanks for a further 24-36 hours. This process develops the coffee's distinctive tropical fruit notes and citrus acidity. All coffee is then dried in ventilated greenhouses on African beds.

Variety - Caturra is a dwarf natural hybrid of the Bourbon variety. The first references and plants found are from Brazil sometime in the mid 1950s. Farmers quickly took a liking to it because of its small stature, as it allowed them to plant more plants in less space and thus increase farm profitability. Caturra has great flavour, but unfortunately it is very susceptible to disease. Yellow Catuai is a hybrid of two varieties - Caturra and Mundo novo. Its low stature combined with high yield is the reason why it is so popular among farmers. It was originally found in Brazil, from where it spread throughout Latin America in the 1970s.

Country: Peru

Region: El Diamante

Processing plant: Falcon coffees Peru Warehouse

Altitude: 1900 m above sea level.

Yellow Catuaí, Caturra

Processing: washed

Flavour profile: Mango Lassi, Dried figs, floral aroma, apple acidity

Father's Coffee Roastery
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Data sheet

Coffee processing
100% Arabica

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