Chirinos, espresso from Peru
Chirinos - Espresso from Peru
Chirinos is a work of art. It is not only one of the butteriest espressos we have ever had, but also the product of a shared idea. Producers from three villages in the Chirinos community bring their best cherries to be processed together - so the coffee is a blend that brings flavors of sultanas and pink grapefruit.
Chirinos - Coffee Info
Roasted for: Espresso, Cappuccino, Cold Brew
Origin: Chirinos, San Ignacio, Cajamarca, Peru
Producer: Blend of producers from three communities
Varieties: Caturra, Catuaí, Typica, Pache. 100% Arabica
Post-harvest process: depulped, fermented without water for 36h, dried
Arrived at the roastery: January 2024
All our coffees are shipped as whole beans
This is how you 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
Grinding degree: 16
Espresso machine: Ascaso Steel Duo PID
Age of roasting: 14 days
Here we show you in a short video how to set up such a recipe.
Tell me more about Bara
We found the Chirinos thanks to Bara, who we have known for four years but only met last year. We came into contact with Bara from Falcon Coffees in 2020. We were looking for a specific taste profile and told her what we wanted. Bara sent us three samples and each one matched our expectations exactly. With each additional sample and each piece of feedback, we became more in tune. In February, a few samples from Peru landed with us, but Bara said that the Chirinos would suit us. In a blind tasting of nine coffees, we particularly liked one coffee - et voilá.
Tell me more about Chirinos
The espresso is named after a community made up of three villages. Selected producers who work with Falcon locally harvested their coffee on a specific day, pulped the cherries and fermented it for 36 hours without water according to a common protocol. They then dried it before these so-called day lots were tasted individually and then mixed together. Bara says that the individual lots taste the same and so nothing stood in the way of the blend.
Why did we buy this coffee?
Because this type of collaboration with small producers is forward-looking. Falcon has managed to establish a precise post-harvest process that can be adopted by several coffee producers. The result is a coffee that tastes the same and has a great flavor profile. This proves that more producers can join in in the future and gain direct access to the market.
Why does coffee taste the way it does?
For three years we have been buying coffees from the region around San Ignacio, north of Jaén. What we are always impressed by is the high balance between a mild, honey-like sweetness and a fresh, delicate acidity. Only a clean, homogeneous harvest of 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.
How do we roast this coffee?
As a 20kg batch on our 30kg roaster. We roast the coffee in 11:30 minutes and develop it for 1:35 minutes (13.7%). After seven minutes we gradually reduce the energy before reducing the gas completely after 1 minute in the development time. In this roast we emphasize the texture and the rich honey sweetness.
