RARE - PERU COE #8 - ELI ESPINOZA SOBERON 150G
An explosion of fruit sweetness backed by a thick jammy finish; this coffee is elegant and refined, with uncompromising confidence in the succulent punch it packs.
Eli Espinoza owns a 4 hectares of land in the village of Las Pirias, Chirinos. Elí’s parcels of land are spread across the village, some planted mostly with Typica, others with Caturra and Bourbon. This year he placed 8th in the Cup of Excellence Competition with the best natural in the country!
Eli came to the area as a teenager looking for work on farms, and he started out picking coffee in the village. After some time working and saving, he was able to buy his own land and a house, and started producing his own coffee.
Eli has worked closely with our importer since the very first days of our Peru project and has transformed from producing washed coffees scoring approximately 85 points, to officially producing the finest natural process coffee in Peru, scoring an incredible 88.73 points amongst the notoriously tough judging criteria. This natural is an explosion of fruit sweetness backed by a thick jammy finish; it is elegant, refined, with uncompromising confidence in the succulent punch it packs. Now’s your chance to buy a bag of this 8th place CoE Winner and Peru’s highest scoring natural of all time!
Chirinos is a district in the province of San Ignacio and is one of the most well-known areas for quality coffee in Peru. Chirinos is well connected to nearby cities, with new roads and a thriving town, which serves as a hub for coffee buying and trade. Whilst the coffee landscape in Chirinos is still dominated by middlemen and FTO certifications, there is a growing interest in specialty coffee and some of the biggest cooperatives in the area have been promoting quality for a number of years. However, for those producers that aren’t members of coops, of which there are many, there is still little access to market and little support to invest in their farms and improve quality. There are a number of villages across Chirinos which have ideal growing conditions for coffee, with altitudes above 1700 masl, and many producers still have old pure Arabica varieties. We see huge potential for quality improvement in Chirinos. With small changes and investments, producers can escape low market prices which rarely cover the cost of production, and find buyers for their coffees that pay well above the market with quality incentives.
For Coffee lovers at home, we recommend the following recipe on
V60 : 20g coffee to 300g of water.
0:00 - 00:45 - 50g Pre-Infusion
00:45 - 1:15 - 60% (180g)
1:15 - 1:45 - 100% (300g)
Try to hit the TBT (Total Brew Time) between 3:00 - 3:20 . Adjust only grind size and water temperature.
For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.