Eli Espinoza - Filter Coffee from Peru

Unfortunately, this coffee is sold out, but it is planned that it will come back to us with the next harvest.

Eli Espinoza is at home in the region around Chirinos and makes elegant coffees on his farm. This dry-processed coffee brings berry notes that blend with a rich sweetness and are complemented by a slightly sparkling acidity. A coffee for those who want everything in their cup: fruity notes, sweet notes and chocolatey characteristics, as well as complex acidity. Eli knows how to do it.

Eli Espinoza - Coffee Information

Roasted for filter coffee

Origin: Alto Pirias, Chirinos, Peru

Producer: Eli Espinoza

Varieties: Bourbon, Caturra

Post-harvest process: 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 today manages 4 hectares of land that are somewhat scattered throughout the region. This is rather unusual and comes about because Eli came to the Chirinos region as a teenager to pick coffee. Years later, he was able to purchase various plots 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 among the producers who work with Falcon, receiving agronomic assistance and quality feedback.

Why did we buy this coffee?

Because we found pretty much everything we love in this coffee. From fruity-berry notes to sweet raw cane sugar aromas. From a full body to a slightly sparkling acidity. Although the coffee was dried for 45 days, it displays delicate flavors that remind us of strawberries and melons. Falcon Coffee works directly with producers in the Chirinos region and thus offers new market channels in an area that is still heavily dominated by coyotes, so-called middlemen. We appreciate Falcon's work and the coffees from the region equally, which is why we want to offer coffees from the Chirinos community on a longer-term basis.

Why does the coffee taste the way it does?

The coffee is a natural, the intact coffee cherries were dried in a tent for 45 days. That's a very long time, but given the altitude of Eli's farm, which sits at 1900 meters above sea level, the duration is less surprising. The cool temperatures slow down not only the growth process but also the drying process. Eli dried the coffee cherries in very thin layers, which led to less fermentation and emphasized the lighter fruit notes. This way, he was also able to maintain the slightly sparkling acidity and didn't mask it with strong fermentation notes. We increasingly associate this type of acidity with the Chirinos region.

How do we roast this coffee?

As a 12.5kg batch on our 30kg roaster. In 9:45 we roast the coffee through, with a development time of 50 seconds. The coffee has large beans, is dense, but is a natural - we don't push the coffee too hard into the roast, but rather start with a short soak, minimize the gas in the first 30 seconds. After that, we increase the gas, gradually decrease it after 50% of the roast, and set it to a minimum before the first crack. The coffee releases a lot of energy at the first crack and roasts itself almost to completion.

Shipping also available as Coffee Letter

All our coffees can be ordered in the form of a Coffee Letter. This reduces postage for 250g coffee from CHF 7 to CHF 2. It is treated like a regular letter and lands in your mailbox.

At checkout, you can choose between Coffee Letter, A-Post, and B-Post options.