Tasting notes: Candied Fruit, Brown Sugar, Grapes
Process: Macerated Natural
Miguel Padilla Chinguel is a coffee producer from El Progreso La Coipa - Northern Peru. He owns 3 hectares of land planted with various varieties, but mostly grows Catuai and Castillo. Once picked, Miguel's coffee is fermented for 24 hours, before being washed and dried on raised beds for around 2 weeks. The Cajamarca region holds a lot of potential for quality coffee, with ideal growing conditions and great varieties, but quality is often lost in picking, processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers are those that are unassociated - those who aren't members of a cooperative, association or organisation - and they represent 75% of producers in Northern Peru. These producers don't have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price. Often, local aggregators - a buyer who lives in the same area - will come to the farm or house of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality coffee is lost.
Altitude: 1800 MASL
Suitable for all brewing methods
We would always encourage to purchase our coffees as whole beans and grind on demand, however we now offer ground coffee for espresso and filter too! Please note that coffee is ground just before dispatch and a tamper proof seal will be applied to the coffee bag.