Elvis Davila, Peru

A beautiful expression of how a microclimate can lead to a truly unique coffee, this high-grown Peruvian offering has a syrupy, beguiling sweetness we love, with notes of cherry and wildflower honey.

Roast Profile

Light

Dark

Flavor Profile

Citric

Earthy

Suggested Brewing

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Jaén and the larger Cajamarca region in Northern Peru hold great potential for quality coffee, and every year we enjoy incredible microlots from this area as well as coffees we find work perfectly as components in our blends. We were so pleased to discover this lot from Elvis Dávila Horna, a second-generation coffee producer from the el Basal village in the Chontali district of Jaén province.

Varieties

Caturra, Bourbon

Roast

Dark

Processing Method

Washed, 36 - 48 hours fermentation

Drying Method

Raised beds, 10 -15 days

Unlike many other areas in Jaén, the climate in Chontali is cool and dry, leading Elvis to ferment his Caturra and Bourbon varieties for longer than other Jaén coffees, from 36-48 hours. This slow fermentation is about 12-15 hours longer than you might typically see at this elevation, and it likely contributes to developing the sweet flavors in this coffee before it is fully washed. Elvis the dries the coffee on tarpaulin mats for 10-15 days.

Country

Peru

Region

Cajamarca

Municipality

Chontali

Altitude

1950 masl