Peru Erlan Peralta

Our connection with Erlan Peralta began when we attended a coffee auction in Northern Peru in October of 2021. It was there that we started purchasing world class coffees directly from small Peruvian farmers and that’s also right around the time we first started purchasing coffee from Erlan’s Madre, Graciela Espinoza. On that trip our founder Chris had the privilege of visiting Graciela, touring her farm & processing station and sharing a traditional meal of cuy (guinea pig), rice and potatoes that she grew there on her farm. We’ve been purchasing Graciela’s coffee for several years now and this year when we were cupping the fresh harvest coming out of Peru we bought Erlan’s coffee solely based on the taste, not knowing it was the son of Graceila Espinoza that had grown it! So, It’s exciting for us to now share Erlan’s coffee alongside his mother’s, continuing a relationship that has grown over the years and supporting the next generation of producers in northern Peru. Erlan grew up on Gracielas’ coffee farm and spent much of his early life surrounded by coffee. Regular visits to the cupping lab of fellow farmer & export partners on the ground there in Peru, Finca Churupampa, gave Erlan the opportunity to learn more in depth about coffee from processing to cupping and quality control. These learning opportunities helped shape his approach to coffee today. This naturally processed coffee showcases Erlan’s approach, bringing together old growth classic varieties, Bourbon and Caturra for a rich, fruit-forward cup. Aromas and flavors of chocolate and brownie take the lead, followed by juicy blackberry, currant, and sweet dried date. Gentle notes of mulling spice add warmth and depth, while a smooth, medium body brings balance to the cup, creating a coffee that feels both comforting and lively.

How to Brew It:

This coffee should perform well on all brewing methods, using a 1:15 coffee to water ratio, at a brewing temperature of 197-203 degrees.