Peru: Einer Saldivar, El Cedro #2 (Organic)

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Bright
  80
• Clean
  45
• Funky
  20

Peru: Einer Salvidar, El Cedro #2 (Organic) Lemon and lime lead the way – crisp, bright and refreshing – with a twist of green apple keeping things lively. Sweet meringue on the finish rounds it out into an elegant, clean cup. 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 is characteristic of lots we’ve seen from Einer in previous years, bright and citrusy. Later this summer we’ll be releasing the second contrasting lot - 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 possib