Peru - Efrain Salvador
Taste: Strawberry, Raspberry, Citrus
Origin / Region: Chirinos, San Ignacio
Altitude: 1700m
Variety: Caturra
Process: Natural
Efrain Carhuallocilo Salvador owns 4 hectares of land in the El Corazon village in Chirinos district. Efrain is one of the most innovative producers in all of Peru and his farm and wet mill are run with extreme care and precision. Efrain competed in the very first Cup of Excellence competition in Peru and placed 2nd, and many consider his to the be the best coffee of that competition, even though it didn't win. Prior to and since competing Efrain has won several local and national competitions and is most likely the most decorated producer in Peru. Efrain grows Caturra (yellow and red) and Geisha varieties.
Once picked Efrain's coffee is rested for 48 hours as cherries. Then it gets depulped and goes in plastic bags for 72 hours to ferment. Following fermentation, it's been washed, and dried, great care is taken over the drying, making sure the coffee is dried slowly and evenly for better longevity. Efrain is using probes in the drying area to measure temperature and humidity. In the drying area it usually takes around 15 days to dry.
Taste: Strawberry, Raspberry, Citrus
Origin / Region: Chirinos, San Ignacio
Altitude: 1700m
Variety: Caturra
Process: Natural
Efrain Carhuallocilo Salvador owns 4 hectares of land in the El Corazon village in Chirinos district. Efrain is one of the most innovative producers in all of Peru and his farm and wet mill are run with extreme care and precision. Efrain competed in the very first Cup of Excellence competition in Peru and placed 2nd, and many consider his to the be the best coffee of that competition, even though it didn't win. Prior to and since competing Efrain has won several local and national competitions and is most likely the most decorated producer in Peru. Efrain grows Caturra (yellow and red) and Geisha varieties.
Once picked Efrain's coffee is rested for 48 hours as cherries. Then it gets depulped and goes in plastic bags for 72 hours to ferment. Following fermentation, it's been washed, and dried, great care is taken over the drying, making sure the coffee is dried slowly and evenly for better longevity. Efrain is using probes in the drying area to measure temperature and humidity. In the drying area it usually takes around 15 days to dry.
Taste: Strawberry, Raspberry, Citrus
Origin / Region: Chirinos, San Ignacio
Altitude: 1700m
Variety: Caturra
Process: Natural
Efrain Carhuallocilo Salvador owns 4 hectares of land in the El Corazon village in Chirinos district. Efrain is one of the most innovative producers in all of Peru and his farm and wet mill are run with extreme care and precision. Efrain competed in the very first Cup of Excellence competition in Peru and placed 2nd, and many consider his to the be the best coffee of that competition, even though it didn't win. Prior to and since competing Efrain has won several local and national competitions and is most likely the most decorated producer in Peru. Efrain grows Caturra (yellow and red) and Geisha varieties.
Once picked Efrain's coffee is rested for 48 hours as cherries. Then it gets depulped and goes in plastic bags for 72 hours to ferment. Following fermentation, it's been washed, and dried, great care is taken over the drying, making sure the coffee is dried slowly and evenly for better longevity. Efrain is using probes in the drying area to measure temperature and humidity. In the drying area it usually takes around 15 days to dry.