Peru Roger x Eli

The roaster partnered with Roger Chilcon and Eli Espinoza to bring their Gesha harvest to life, carefully processed on Roger's farm in Cajamarca in a light anaerobic washed fashion. Two farms in La Pirias and El Diamante villages contribute to the lot, which is processed as an anaerobic washed coffee. Ripe cherries are sealed in bags overnight, then depulped and fermented for 24 to 36 hours depending on the weather, and dried in greenhouse patios until moisture falls below 11 percent. The roaster describes the taste as a cup of very high complexity with layered tropical and stone fruit notes and a honeyed sweetness that finishes with a floral edge. It might remind you of dragon fruit, honeysuckle, and lily, and the balance between sweetness and acidity remains approachable to curious home brewers.