Elver Coronel Washed | K24-0021

Producer: Elver Coronel Cervera

Peru
Tasting NotesMilk chocolate, Green apple, Grapefruit
Crop Year2023/24
RegionFlor del Norte
FarmLa Flor
ProcessWashed
VarietyCaturra, Bourbon
Bags60kg Grainpro
Altitude1,800 - 1,900 masl
Screen16up
Tasting NotesMilk chocolate, Green apple, Grapefruit
Crop Year2023/24
RegionFlor del Norte
FarmLa Flor
ProcessWashed
VarietyCaturra, Bourbon
Bags60kg Grainpro
Altitude1,800 - 1,900 masl
Screen16up

Elver Coronel owns a small 2ha farm in La Flor del Norte village in the Huabal district of Cajamarca. Elver’s farm is planted with Caturra and Bourbon, both high quality varieties which require a great deal of care and attention. Aside from his farm, Elver owns a wet/dry processing station where he purchases cherry from neighbours and then processes it. Elver employs workers to carry out all of the work on his farm, since he is focused on processing and purchasing cherry. Elver is from La Flor and has lived there for most of his life, but some years ago decided to move to Pucallpa, a city in the Amazon jungle area of Peru, where he started producing and trading ginger.

Upon returning home he wanted to get stuck into coffee, but had very little production from the family farm, so decided to start buying coffee in wet parchment and processing it himself. This was possible with the money he had earned from growing ginger. Since then he has started to buy up relatively large amounts of cherry from neighbours, paying good prices for well selected cherry.

Elver pays the producer in cash and collects the coffee from the producer at his or her door. This approach is quite attractive to many producers, as they can pay their staff immediately. Additionally, they don’t have any of the hard work of pulping, fermenting, carrying, and drying the coffee, all while running the risk of possibly ruining the quality if the weather isn’t favourable for drying. This includes scenarios where the coffee goes mouldy or isn’t floated thoroughly enough (leading to a phenol defect), and in either of these cases, it is then rejected by the buyer.

Elver separates out coffee from La Flor and outside purchases, but the processing and drying methods are the same regardless of the origin of the cherry. In the case of naturals, Elver floats the cherry in tanks immediately after being picked before moving it directly to raised beds. In the case of washed lots, he lets it rest overnight in cherry before pulping in the morning. Once pulped the coffee is fermented for between 48 and 72 hours, which is slightly longer than average since the climate in La Flor is very humid and cool. The coffee is then dried on raised beds and tarpaulin lined patios for 10 to 14 days (for washed lots) and 25 to 35 days for naturals.

Elver Coronel Washed | K24-0021
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