Peru Erlan Peralta Nº 360

This is the second rare single farm lot we’ve secured through Finca Churupampa; this time it's a natural processed Bourbon and Caturra mix from Erlan Peralta.

Originating from the dramatic, high altitude village of Las Pirias, north of the main town of Chirinos in Peru, this coffee reflects the unique conditions of the region. Erlan Peralta farms 2 hectares at around 1,900 masl. The village is surrounded by smallholder farmers, covering the steep, lush mountain hillsides in a blanket of coffee. The cool, high-altitude mountain climate, paired with rich volcanic soil, makes this region ideal for growing high-quality Arabica.

The climate in the Las Pirias area is slightly drier than in other parts of the Chirinos district. This makes it an ideal location to produce natural processed coffees in a safe and consistent way, which can be challenging in more humid regions. The conditions allow for stable drying of the cherries, and this uninterrupted process ensures even drying without excessive humidity, which can lead to uncontrolled fermentation or spoilage.

Like all coffees, the process begins with the careful hand-picking of only the ripest cherries. They are then placed in sealed tanks for 24 hours to ferment before being laid out on African drying beds for around 30 days, where they're regularly raked to ensure even drying. Fermentation continues throughout the entire process inside the intact cherry, creating a unique, slow infusion as the coffee seed (bean) absorbs sugars and flavour compounds from the surrounding fruit. The result is typically a heavy-bodied, sweet coffee with intensely fruity notes. Once the cherries are fully dried, they're collected and transported to Finca Churupampa for dry milling before being prepared for export.