Eli Espinoza is part of an inspiring new generation of farmers who are consistently pushing the quality envelope and keeping us optimistic about specialty coffee in the future. We’ve purchased Eli’s coffee before, and we’ll certainly buy it again. This lot is a naturally-processed Peruvian Caturra with sugary notes of raspberry, white chocolate, and parma violets ... just the ticket for sipping on a sunny spring day. 

Eli Espinoza Soberon owns and runs El Mirador, a four-hectare farm in the upper Pirias hamlet of Chirinos District, Cajamarca Region, in northern Peru. Eli experiments with many specialty coffee plants on his farm including Gesha, Ethiopian, and Indonesian varietals, always eager to learn more and improve his quality and yields. This coffee, a Peruvian Caturra, displays a unique profile possibly due to its distinct lineage in Peru, although formal genetic analysis is pending. Its smaller beans and more aromatic cup set it apart from Central American Caturra varieties.

Eli and his family do most of the work on the farm themselves, using small amounts of fertilisers combined with organic compost, island guano, poultry manure, and coffee pulp. The farm is cultivated manually with tools such as machetes, palanas, and motorized scythes. For the harvest, Eli hires seasonal workers and trains them in selective cherry picking, ensuring only the ripest red cherries are chosen. Eli has also been experimenting with different processing methods to improve the quality of certain varieties. 

For this lot, the coffee cherries underwent 24-30 hours of fermentation in sealed bags inside a vatted tank. This process allowed the cherries to develop unique flavors and profiles. After the fermentation period, the cherries were washed to remove any remaining mucilage. They were then dried for 25-30 days on raised beds inside a solar dryer. This method ensures even drying and helps preserve the coffee’s natural qualities, enhancing its flavor complexity and consistency. The slow drying process also helps to maintain the integrity of the beans, reducing the risk of defects while allowing the coffee to develop its full potential.