Peru – Tres Fincas

PRODUCER
This coffee is a combination of the production of three long-standing growers: Efrain Carhuallocllo Salvador, Pedro Garcia Diaz, and Elvis Reinerio Tineo Rafael. Each of them contributed a smaller quantity of coffee, which made the creation of this unique blend possible.

Efrain Carhuallocllo Salvador manages 4 hectares of land in the village of El Corazon in the Chirinos area. He is considered one of the most innovative coffee producers in Peru. In the first edition of the Cup of Excellence held in Peru, he placed 2nd, and many regarded his coffee as the best in the competition. Over the years, he has received numerous national and local awards. He cultivates red and yellow Caturra and Geisha varieties. He does not use herbicides or pesticides.

Pedro Garcia Diaz owns 2 hectares of land in the village of San Francisco in the San Jose del Alto area. He grows Bourbon and Pache varieties and produces approximately 30 exportable bags of coffee per year. Although he lives in the city, the farm is managed by his family, and he actively participates in key stages such as harvesting and fertilization.

Elvis Reinerio Tineo Rafael is a second-generation coffee grower and owns 3 hectares of land in the El Diamante area of Jaen, at an altitude of 1,600 to 1,900 meters above sea level. On his farm, he grows Bourbon, Caturra, and Catuai varieties. Together with his family, he coordinates the harvesting, processing, and drying of the coffee and shares processing facilities. He focuses on improving quality through fermentation and picking experiments.

PROCESSING
Each producer processes their coffee individually:
Efrain performs a 24-hour fermentation, then washes the coffee and dries it for approximately 25 days, with an emphasis on slow and even drying.
Pedro ferments his coffee for 36 hours, then washes it and dries it on ground tarpaulins for about two weeks.
Elvis focuses on improving processing using various fermentation and pre-fermentation methods and shares equipment with his family.

VARIETY
The blend consists of several varieties: red and yellow Caturra, Geisha, Bourbon, Pache, and Catuai. Together, they create a complex and balanced flavor profile.