Alejandro Padilla Chinguel, Peru

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean

PROFILE: Fruity & Sweet WITH NOTES OF Blood Orange, Pomegranate, Lemonade ROAST: Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. For Filter Brewing Download the Alejandro Padilla Chinguel, Peru Transparency Report ABOUT Coffee at El Cedro is processed with patience and precision: selective harvesting, full washing, and anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in GrainPro bags for around 72 hours, followed by careful solar drying. Every step is supported by Alejandro’s wife, his closest partner and guide, who plays a key role in the farm’s daily operations and post-harvest processing. Appearing on our cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table as an offering from a newly discovered producer, this first-year purchase immediately impressed us with its precision, exceptional clarity, and distinctive flavour profile. San Ignacio, Northern Peru, is a region we know well, celebrated for its fruit-forward, flavourful coffees, which are typically picked and processed entirely at the farm level. Because producers maintain complete control over every stage, from harvesting and fermentation to drying the parchment, it is especially rewarding when microlots of this quality allow us to showcase this still relatively undiscovered corner of the coffee-producing world. SOURCING ORIGIN: San Ignacio, Cajamarca, Peru PRODUCER: Alejandro Padilla Chinguel VARIETIES: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., 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. PROCESS: Fully 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. ALTITUDE: 1650 masl PARTNERS: Caravela QUALITY SCORE: 87.5 HISTORY: First year of purchasing LOT SIZE: 200kgs HARVEST: May - September