Yellow & Red Caturra
12 Hour In-Cherry Fermentation, 20 Hours Dry Fermentation, Washed, Patio Dried
July - August 2019
Progreso, La Coipa
This distinctive microlot comes to us from the farm of Florian Padilla. Perched high in the Andes, just skirting the clouds, El Pepino, “The Cucumber,” is one of a handful of small farms cultivated by the Padilla Family. While our previous releases from the Padilla Family have always been exceptional, this unique lot elevates the experience to new heights.
Florian, along with his three brothers, farm as a family. While they own and tend two neighboring parcels, they work collectively to share in the labor. The family follows the Minga tradition, which roughly translates as “today for me, tomorrow for you.” A commitment to work collectively for the betterment of all, Minga is essentially the practice of community. By working on one other’s farm in turn, the brothers are able to accomplish more in a day than any one individual could on their own.
This is our second year working with the Padillas and Origin Coffee Lab, the farmer-integrated, quality-focused exporter of this coffee. But this is the first year we’ve been able to offer a single farm lot from El Pepino.
When we first visited the Padillas in 2018, it was this crop that wooed us. Florian’s careful cultivation of traditional, heirloom varieties, such as Yellow Caturra, yields one of the most delicious and nuanced flavor profiles we’ve ever found in Northern Peru. Paired with El Pepino’s favorable altitude and the Padillas' attention to detail when picking and processing, this small lot makes a big impression. Lush and dynamic, Peru El Pepino sparkles with notes of lime and sweet pear and leaves you eager for the next sip.
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