Chinguel, Peru

About this coffee

Tasting notes - Blood orange, Red wine & Dates.

We liked our last Peruvian coffee so much we found one just as sublime, but this time from farmer Miguel Chinguel.

Chinguel is a coffee farmer from la Coipa in Northern Peru. On his 3 hectare plot of land sitting 1800 metres above sea level, he grows Catui and Castillo varietal micro lots with his family of brothers. This particular coffee has been named the Chinguel in support of them, who have created an exceptionally fruity coffee via maceration and natural processing. Whereby the ripe coffee cherries are picked and then fermented for 24 hours before being washed and dried in the sun for 2 weeks.

Can you taste it? Due to its maceration and natural process the Chinguel has an incredibly rich fruity tang, alongside a syrupy body. Expect tasting notes of tangy blood orange, red wine and dates. Our recommendation Due to its fruity character, we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course we have also run this on espresso and it also cuts nicely with milk, so each to their own.

We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.