We liked our last Peruvian coffee so much we found one just as sublime, but this time from farmer Miguel Chinguel.
Chinguel is a coffee farmer from la Coipa in Northern Peru. On his 3 hectare plot of land sitting 1800 metres above sea level, he grows Catui and Castillo varietal micro lots with his family of brothers. This particular coffee has been named the Chinguel in support of them, who have created an exceptionally fruity coffee via maceration and natural processing. Whereby the ripe coffee cherries are picked and then fermented for 24 hours before being washed and dried in the sun for 2 weeks.
THE RISE OF PERU
Peru has become quite the rising star in the speciality coffee industry as it fulfils its huge potential. They’ve gone from strength to strength in recent years to now rival the more established and heavy hitting Central American and South American coffee producing countries.
This is largely due to having exemplary harvest conditions and availability of coffee varietals such as the Chinguel from the Cajamarca region. Historically Peruvian coffees have been let down by the lack of the most basic of farm training on top of poor supply chain infrastructure. However, this coffee is a great example that times are most definitely changing for the better, which i’m sure you’ll agree upon trying this tangy fruit bomb.
Can you taste it?
Due to its maceration and natural process the Chinguel has an incredibly rich fruity tang, alongside a syrupy body. Expect tasting notes of tangy blood orange, red wine and dates.
Due to its fruity character, we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course we have also run this on espresso and it also cuts nicely with milk, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.