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A stunning experimental microlot from Miguel Padilla Chinguel's small farm in La Coipa, North Western Peru. The coffee cherries from this microlot went through a mixture of carbonic maceration and natural processing. This has resulted in a really unique coffee that is a bomb of flavours from blood orange and red currants to a boozy red wine flavour.
We paid $2.70 per lb.* for this coffee which is 92.9% more than the Fair Trade price and 142.4% more than the average C Price for 2020.
*This was the price paid to producers before any shipping, haulage, storage and export/import fees.
Miguel Padilla Chinguel is a coffee producer from El Progreso, La Coipa in North Western Peru. Miguel has 3 hectares or land planted with various varietals, but he mostly grows Catuai and Castillo. Our importers have started working directly with producers such as Miguel in an effort to drive quality and also ensure that the extra premiums paid for high quality lots are getting back to producers.
Miguel decided a combination of 48 hour carbonic maceration and natural processing would best suit the profile of this microlot.
After harvesting, the cherries were placed into sealed barrels that are then starved of oxygen, allowing the cherries to ferment and macerate over 48 hours.
This process is known as carbonic maceration and is a technique taken from wine making. The anaerobic environment created in the barrels means that different yeasts and bacterias can form that would not ordinarily be present. These add a unique sweetness and a complex, bright acidity to the coffee that is really distinct.
After the carbonic maceration process, the cherries are taken from the barrels and placed on drying beds where they are dried for around 30 days in the sun.
The mixture of carbonic maceration and the natural drying process have created a really bright, juicy coffee that is a bomb of flavour. It just makes me think of the colour red. Blood orange and red currant juiciness pair up with a boozy red wine taste that will guarantee this coffee is remembered for years to come.
Region: El Progreso, La Coipa, Peru
Altitude: 1800 m.a.s.l.
Producer: Miguel Padilla Chinguel
Process: 48hr Carbonic Macerated Natural
Cup Score: 88
All origin pictures taken by Falcon Coffee.