Adán Chocan – Espresso from Peru

Unfortunately, this coffee is sold out, but we plan to have it back with the next harvest.

Fruity, fresh, chocolatey – and all at the same time. This natural espresso from Peru combines pretty much everything we love in coffee. With this coffee, we are kicking off our Peruvian spring – we bought a total of four coffees this year that we want to share with you. Mr. Chocan is the first.

Adan Chocan - Coffee Info

Roasted for: Espresso and cappuccino and all other milk-based drinks

Origin: Finca El Roble, Chirinos, Peru

Producers: Adán Chocan

Varieties: mixed

Post-harvest process: Natural, dry processed

All our coffees are sold as whole beans.

Tell me more about Mr. Chocan's espresso

Adán Chocan and his family run Finca el Roble north of Jaén, the coffee capital in northern Peru. The Finca is very small at 2.5 hectares – in order to at least partially make a living from coffee production with such a small yield, the Chocans focus on high quality. Falcon Specialty Importers recognized this and works directly with small producers in the Jaén region, oversees processes, and creates new market access.

Why does the coffee taste the way it tastes?

Dry-processed coffees from the Jaén region were rare in the past, but they are slowly becoming more common. Weather patterns are shifting; it is becoming drier and the sun more intense. This change allows the coffee to be dried in the cherry – Adán Chocan has turned a necessity into a virtue. At 1400 meters above sea level, the coffee grows slowly, which brings out an elegant acidity. The drying in the cherry for 20 days gives the coffee fruity notes of papaya and plum, as well as the heavy chocolatey notes we know from long drying times.

How do we roast this coffee?

We roast the coffee in 20kg batches on our 30kg Giesen roaster. We roast the coffee for 11:30 minutes with a development time of 1:18 minutes, or 11.3%. We roast naturals differently than washed coffees because they give off more and more energy in the last third of the roast. We also continuously turn down the gas, but keep it at 15% during the development time, otherwise the coffee would crash. The short development time helps the coffee retain its delicate acidity and fine fruity aromas.

Brewing recipe

We brew the coffee at a ratio of 1:2.5 (example: 19g dosed coffee, 48g brewed yield in the cup) in a time of 30 to 32 seconds. A denser brew ratio (e.g., 1:2.3) increases the texture and aroma – which we find great, especially when combined with milk.