- Producer —Elmer Tineo Mendoza
- Region — San Jose de Lourdes, El Diamante, Jaen, Peru
- Process — Natural
- Varietals — Bourbon
- Altitude — 1750-1900 masl
Tastes like:
Fruit punch + Hazelnut Fudge + Crisp
Illustrated with Lane Eight Coffee
Elmer Tineo Mendoza owns 3 hectares of coffee farm in the El Diamante area of Jaén. Elmer and his son, Elvis, manage their farms together and between them have around 10 hectares dedicated to coffee production. Here they grow a mix of caturra, catuai, castillo and some small areas of geisha and maragogype, which are still to bear fruit. Elmer's family pick ripe cherries which they deliver to the family home, where they share a small pulper and fermentation tank.
Elmer tends to pre-ferment his coffee prior to depulping, usually only 12 hours or so, and then ferments for 24 to 36 hours in a concrete tank. After fermentation is complete, Elmer then places the parchment coffee on raised beds in a parabolic dryer where it dries for 10 to 14 days.
For his full natural coffees such as this spectacular lot the pre-fermentation is extended to a full 24 hours before moving to controlled drying, the weather dictating time on the bed.
