Peru: Einer Saldivar - Cansaboca, Washed (Organic)

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Bright
  55
• Sweet
  25
• Clean
  20
• Funky
  20

Peru: Einer Saldivar - Cansaboca, WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. (Organic) Fresh red apple is balanced by a heap of soft demerara sugar on the finish and aftertaste of this cup. As it cools, the apple softens with a delicate satsuma coming through alongside it. We visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on a lower plot of land than Einer’s main farm. We’ve also got the contrasting lot available for purchase here - we highly recommend tasting both coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug. Worth The Journey Einer Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm. Having inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm. It is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, w