Chirinos, espresso from Peru

Chirinos - Coffee Information

Flavor: Blood orange, honey, juicy

Origin of Beans: Chirinos, San Ignacio, Cajamara, Peru

Producers: Blend of producers from three communities

Varieties: Caturra, Catuaí, Typica, Pache

Post-harvest process: depulped, fermented without water for 36h, dried

All our coffees are sold as whole beans.

How we would prepare the Chirinos

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 5 °dH , Alkalinity 3 °dH

Grinder: Niche Zero

Why does the Chirinos taste the way it does?

For four years, we have been repeatedly buying coffees from the region around San Ignacio, north of Jaén. What always amazes us is the high balance between a mild, honey-like sweetness and a fresh, delicate acidity. Only a clean, homogeneous harvest of the cherries produces such a soft texture. The short, dry fermentation supports the mouthfeel and leaves the aroma unchanged. The taste reflects the varieties and the work in the field.

Tell me more about the Chirinos Espresso

The espresso is named after a community consisting of three villages. Selected producers who work with Falcon locally harvested their coffee on a specific date, depulped the cherries, and fermented them without water for 36 hours according to a common protocol. Afterward, they dried the coffee before these so-called day lots were individually tasted and then blended.

Why did we buy the Chirinos?

Because we find everything we look for in a modern espresso: balance, texture, and a clear flavor profile with high-quality acidity. Additionally, this type of collaboration with small-scale producers is forward-looking. Falcon has succeeded in establishing a precise post-harvest process that can be adopted by several coffee producers. The result is a consistent, excellent flavor profile for a coffee. This proves that more producers can participate and gain direct market access in the future.

How do we roast Chirinos?

As a 20kg batch on our 30kg roaster. We roast the coffee in 11:35 minutes and develop it for 1:23 minutes (11.9%). After seven minutes, we gradually reduce the energy. We continue to support the coffee with some energy during the development time because it loses its own energy after the first crack. In this roast, we emphasize the texture, as well as the rich honey sweetness.