Reminds us of - Nilla Wafer & Strawberry Syrup 12oz Retail | 5lb Bulk Bags
Eli Chilcon // Finca La Montana, El Diamante, San Jose de Lourdes, Peru Fully washed red & yellow caturra // 1900+ masl
Coming to you from the mountain town of El Diamante in Peru's San Jose de Lourdes district, this coffee was grown & processed by the one and only Eli Chilcon. Bursting with nilla waffer sweetness and big ol' strawberry syrup notes, we know this is gonna be a summer favorite for you all. The tastiness of this cup is all thanks to Eli's diligent cultivation, processing, and drying that he does alongside his family on his 4-hectare farm called Finca La Montana. They pick cherries as ripe as possible before macerating them overnight in jute bags. The cherries are then de-pulped and fermented for 24 to 48 hours, depending on the weather conditions, washed to remove any remaining mucilage, and then dried in a ventilated greenhouse. Once the dried coffee is below 11% moisture content, Eli drives his coffee down from the mountains to the city of Jaén, where our importing partners Falcon Coffee have a collection warehouse.
At this stage a price is agreed for the coffee parchment depending on its perceived quality and cup score. Falcon aims to pay at least 30% above the local price, and in recent years, as averaged paying more than double the commercial price for parchment. This quality bonus has a huge impact on Eli and his family's livelihood.
Once a price has been agreed upon and the coffee has been purchased, Falcon moves the coffee to a dry mill called Caf Selva Norte SAC. Here, the parchment coffee is milled and checked for any defects. Once milled and cleaned, the coffee is ready for export and is moved to the coast for shipping up to Houston, and then on its way to our roastery in Denver.
Pretty crazy journey, huh? All this for delicious coffee direct to you from Eli Chilcon himself. We hope you enjoy it, fam!!
