Fruity & Floral - Peru Elvis Tineo

100% Peru, Jaen, El Diamante

VARIETALS: Bourbon & Caturra
PROCESSING: Washed 
ALTITUDE: 1800m

FRUITY & FLORAL

Cane sugar, red berries, jasmine

Elvis Reinerio Tineo Rafael is a second-generation coffee producer who owns land in the El Diamante area of Jaen. Elvis himself owns 3 hecatres of land, which is planted with bourbon, caturra and catuai and sits at an altitude of 1750 to 1900masl. Elvis and his family work the land together, coordinating their picking, processing and drying and sharing their facilities. Over the last few years Elvis has been investing in improving the quality of his coffee, improving the quality of picking and experimenting with pre-fermentations and different fermentation methods.

Elvis has participated in the Cup of Excellence competition two years in a row, last year he finished 7th place and this year his is through to the final round and hoping to better his position from last year.

This coffee is a mix of bourbon, caturra and catuai varieties, which were picked, washed and floated before being macerated in the cherry for 12 hours. After the maceration period the cherries were pulped and fermented in sealed grainpro bags for 36 hours. The coffee was then dried under shade for 15 days.

El Diamante is one of the closest coffee producing areas to the city of Jaen and therefore has a huge cooperative presence, at least in the lower elevations. We work with a couple of coffee producing families in El Diamante, who have farms from 1600 to 2000masl. The main varieties grown in the medium altitudes is catuai and castillo, and at higher altitudes it is all bourbon, caturra and typica. El Diamante is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Not only that, there are also many water sources that supply much of the water to the city. This thriving natural environment creates a beautiful setting to grow coffee, but also contributes to the richness and stability of the soils in the area. The cup profile of the coffees in this area is very distinct, with a heavily fruited cup and a pronounced acidity.