Peru - Elvis Tineo

• Country – Peru 
• Region – El Diamante, Jaen
• Farm – Elvis Tineo
• Varietal – Catuai, Caturra
• Process – Extended Fermentation - Washed
• Cup Score – 87
• Altitude – 1900 masl

Tasting Notes: 

Creamy, cherry fruitiness, caramel sweetness. Mandarin acidity and clean aftertaste

Farm Overview:

Elvis Reinerio Tineo Rafael is a second-generation coffee producer who owns land in the El Diamante area of Jaen. Elvis himself owns 3 hecatres of land, which is planted with bourbon, caturra and catuai and sits at an altitude of 1750 to 1900masl. Elvis and his family work the land together, coordinating their picking, processing and drying and sharing their facilities. Over the last few years Elvis has been investing in improving the quality of his coffee, improving the quality of picking and experimenting with pre-fermentations and different fermentation methods.

Elvis has participated in the Cup of Excellence competition many years in a row, consistently scoring in the top 25!

This coffee is a mix of caturra and catuai varieties, which were picked, washed and floated before being macerated in the cherry for 16 hours.

After the maceration period the cherries were pulped and fermented in sealed grainpro bags for 2 days under shade. The coffee was then dried under shade for 15 days.