Mendoza (Peru, Anaerobic Nat)

Elmer Tineo Mendoza farms coffee on 6 hectares in El Diamante, near the city of Jaén, working with his son, Elvis. Together with his six dogs, they grow mostly Caturra, Catuai, and Castillo, with small experimental plantings of Geisha and Maragogype. 

The family is hands-on with farming: cherries are picked only when ripe, herbicides stay in the packet, and regular pruning to keep the farm healthy. Shaded plots, fruit trees, and moist soils make the farm a thriving environment for biodiversity. After harvest, cherries rest for 24 hours, are floated to remove defects, then de-pulped and fermented for 36 hours.

El Diamante is renown for its protected forests and abundant water sources, which enhance the stability and richness of the soils and support diverse wildlife. Danny and Sorley first fell for this coffee in 2021, tasting exactly like dark chocolate and cherries. This harvest still have that dark choc backbone but nuanced with juicy and bright pineapple and parma violets.

Origin: El Diamante, Jaen, Peru
Altitude: 1800 - 1900 MASL
Process: Natural
Varietal: Catuai and Pache