Eli Espinoza - filter coffee from Peru

Eli Espinoza is based in the Chirinos region and makes elegant coffees on his farm. This dry coffee has berry notes that mix with a rich sweetness and are complemented by a slightly sparkling acidity. A coffee for everyone who is looking for everything in coffee: fruity notes, sweet notes and chocolaty overtones, as well as a complex acidity. Eli can do it.

Eli Espinoza - Coffee Info

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press

Origin: Alto Pirias, Chirinos, Peru

Producer: Eli Espinoza

Varieties: Bourbon, Caturra (Arabica)

Post-harvest process: the coffee cherries were washed and sorted, then dried in the cherry for 45 days

Arrived at the roastery: May 2023

Brewing recommendation Eli Espinoza: Hario V60

Tell me more about Eli Espinoza

Eli Espinoza now cultivates 4 hectares of land, which are somewhat scattered throughout the region. This is rather unusual and comes from the fact that Eli came to the Chirinos region as a teenager to pick coffee. Years later he was able to buy various plots of land and began producing his own coffee. With his clear focus on quality, he made it into the top ten of the Cup of Excellence in 2020. He is one of the producers who work with Falcon Coffee and receives agronomic assistance and feedback on quality.

Why did we buy this coffee?

Because we found pretty much everything we like in this coffee. From fruity-berry notes to sweet raw sugar aromas. From a round body to a slightly sparkling acidity. Although the coffee has been dried for 45 days, it reveals delicate aromas that remind us of strawberries and melons. Falcon Coffee works directly with producers in the Chirinos region, offering new market channels in a region that is still going strong Coyotes , so-called middlemen, are dominated. We like Falcon's work and the coffees from the region as well, which is why we would like to offer coffees from the Chirinos community in the long term.

Why does coffee taste the way it does?

The coffee is a natural , the intact coffee cherries were dried in a tent for 45 days. This is a very long time, but given the altitude of Eli's farm, which is 1,900 meters above sea level, the duration is less surprising. The cool temperatures not only slow down the growth process, but also the drying process. Eli dried the coffee cherries in very thin layers, which resulted in less fermentation and emphasized the lighter fruit notes. He was also able to retain the slightly sparkling acidity and not mask it with strong fermentation notes. We can increasingly associate this type of acid with the region around Chirinos.

How do we roast this coffee?

As a 12.5kg batch on our 30kg roaster. We roast the coffee in 9:45, with a development time of 50 seconds. The coffee is large-bean, dense, but natural - we don't push the coffee too hard into the roasting process, but start with a short soak, minimizing the gas in the first 30 seconds. After that we increase the gas, gradually decreasing it after 50% of the roast and setting it to a minimum before the first crack. The coffee releases a lot of energy on the first crack and almost finishes roasting itself.