Lemon zest and meringue-like sweetness shine up front, balanced by juicy mango flavours as it cools. A delicate cherry blossom note finishes off this bright, sweet, and complex profile.
We visited Eyner for the first time in 2022. Him and his wife live in one of the remotest areas we've ever visited - 8 hours by car from the nearest working airport to the town of Jaen, 1.5 hours by car roughly from Jaen to the local receiving village, then another 30 minutes by car to his house and a 45-minute steep climb up a hill to find him on his farm.
He uses a donkey to move most of his picked cherry down from the farm to his wet mill at his house. Having inherited his farm from his parents, nearly all his neighbours are cousins or distant family - his connection to the land is significant and important. At around 2,050 m.a.s.l. and growing traditional Bourbon, he has everything that might be expected to produce great quality, but with a lack of access to a good buyer and to agronomic information he still has a lot more potential to achieve from the farm.
It is through the work of Origin Coffee Lab (and their receiving station in Einer's local village) that this coffee is possible. Without them, we would never have known about Einer and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.
- Country: Peru
- Province: Jaen
- District: Colasay
- Farm/Mill: El Cedro
- Producer: Einer Saldivar
- Variety: Catuai and Bourbon
- Process: Washed
- Altitude: 2,000 m.a.s.l.
- FILTER RECIPE
- Suggested method: French Press
Dose: 32g
Water: 500ml / 96 °C
Time: 4-5 mins
To find the method that suits your kit, check out our Brew Guides.
El Cedro is a small, family-operated coffee farm located in the village of Bomboca, Peru. With organic certifications in place, this farm represents the region's untapped potential, leaving us eager to explore its forthcoming coffee offerings.