La Chirimoya, Peru

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

La Chirimoya, Peru Flavour notes Vibrant & juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., honeyed stone fruit, tropical fruit Roasters' Notes: El Triangulo expresses the inherent qualities of the Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. with remarkable sweetness, high cup clarity, and bright acidity with a more tea-like structure. This lot in particular presents a vibrant cup with notes of honeyed stone fruit and layered juiciness. We approach this roast from a moderate starting point, building momentum in a controlled, measured way. Careful attention is given through the mid-phase of the roast to balance sweetness development and clarity. From first crackFirst crackThe audible pop when steam pressure fractures the bean during roasting (~196°C). Light roasts are dropped shortly after it; dark roasts continue toward a second crack., the focus is on maximising sweetness while preserving the delicate aromatic layers of this reserve lot. The result is a cup that remains bright, juicy, and articulate, with a clear expression of varietal character and exceptional processing. Roast style: Progressive Region Info La Chirimoya is a small organic farm in El Huabo, San Ignacio, owned and operated by Victoria Ramos and her husband, Ulises Neyra. It sits high in the Cajamarca region between 1700–1800m ASL. Over the years, Victoria and Ulises have become well respected within their community for their commitment to quality and specialty coffee production. Their farm spans just 1.5 hectares, where GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. is cultivated in small volumes with close attention throughout harvest and processing. After harvesting, cherries are traditionally 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., fermented in tiled concrete tanks, and slowly dried on raised beds inside solar dryers to preserve clarity and sweetness in the cup. La Chirimoya is sourced through Origin Coffee Lab, whose work in Peru centres around long-term producer relationships, transparent sourcing, and supporting smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. production. Altitude: 1700 - 1800m ASL Processing: Washed Variety: Geisha Harvest: 2025 Region: El Huabo, Señor de los Milagros, San Ignacio, Cajamarca, Peru Producer: Victoria Ramos and Ulises Neyra of La Chirimoya Farm Certification: Organic (Certified at origin)