Chirinos - Espresso from Peru

Sun in your cup. This coffee is here for the third time. Producers from three villages in the Chirinos community bring their best cherries for processing together – resulting in a juicy blend with flavors of blood oranges and honey.

Chirinos - Coffee Info

Taste: Blood orange, honey, juicy

Origin of the 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 36 hours, dried

All our coffees are sold as whole beans.

This is 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

Mill: Niche Zero

Why does Chirinos taste the way it does?

For four years, we have been buying coffees from the region around San Ignacio, north of Jaén. What we are always impressed by is the perfect balance between a mild, honey-like sweetness Sweetness, and a fresh, delicate acidity. Only a clean, homogeneous cherry harvest produces such a soft texture. The short, dry fermentation enhances the mouthfeel and leaves the aromas unaltered. The taste reflects the varieties and the work in the fields.

Tell me more about 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, pulped the cherries, and fermented them without water for 36 hours according to a common protocol. They then dried the coffee before tasting these so-called day lots individually and blending them together.

Why did we buy the Chirinos ?

Because we find everything we're looking for in a modern espresso: balance, texture, and a clear flavor profile with high-quality acidity. Furthermore, this type of collaboration with small-scale producers is groundbreaking. Falcon has managed to establish a precise post-harvest process that can be adopted by multiple coffee producers. The result is a consistent, great flavor profile for one coffee. This proves that even more producers can join in in the future and gain direct market access.

How do we roast chirinos?

As a 20kg batch on our 30kg roaster. We roast the coffee thoroughly 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 and the rich honey sweetness. size.