Peru – Roger Chilcon

Roger Chilcon Flores owns a small three‍-‍hectare farm in the El Diamante area of the San José de Lourdes district. His family works together on coffee cultivation, each member owns their own plot, but Roger manages the entire process from picking to drying. He grows Caturra and Pache varieties on the mountain slopes at around two thousand meters above sea level.

Roger harvests only fully ripe cherries. He lets them macerate overnight in bags to deepen their sweetness, then depulps them. Fermentation lasts 24 to 36 hours depending on the weather. After fermentation, the beans are washed and dried in a small ventilated greenhouse on wooden beds lined with plastic to protect them from humidity. Roger oversees every step with great precision and ends the drying process once the moisture level falls below 11%. He then personally transports the finished coffee to Jaén, where he delivers it to Falcon Coffees Peru.

Caturra is a natural mutation of Bourbon, known for its compact size and excellent cup quality. Pache originates from Guatemala and is appreciated for its gentle sweetness and harmony. The combination of these two varieties creates a coffee with a balanced body and a rich aromatic profile.