It's common to see small crank style pulpers like this at small farms in Peru, used to remove the coffee cherry fruit from the green coffee seed. This one is at a farm in the Huabal area (not Roger Chilcon).
used to remove the coffee cherry fruit from the green coffee seed. This one is at a farm in the Huabal area (not Roger Chilcon).
A shot of El Diamante town
It's common to see small crank style pulpers like this at small farms in Peru, used to remove the coffee cherry fruit from the green coffee seed. This one is at a farm in the Huabal area (not Roger Chilcon).
used to remove the coffee cherry fruit from the green coffee seed. This one is at a farm in the Huabal area (not Roger Chilcon).
A shot of El Diamante town

Peru Diamante Roger Chilcon

$10.15
Shipping calculated at checkout.

Complex sweetness of natural sugars and malt syrup, with contrasting hints of dried fruit, tangy citrus, and delicately spiced aroma that brings interest to the cup profile. City to Full City.

Total Score: 87.5
Product Overview
Full Cupping Notes

The dry grounds have smells of spiced sugars, hazelnut syrup, with a sweet pistachio pastry note. Hot water stirs up a thick caramel sweetness in the steam, with golden raisin and brown sugar notes coming through in the aroma. The sweetness shows nice complexity in the cup, with flavors of minimally-processed sugars, honey, and barley malt Fruit flavors also have some bearing on the profile, though slight. Hints of black currant and raisin offer accent tones to the base sweetness, along with an orange hint that brings out a pleasantly tart acidic impression in light roasts. The finish tastes spiked with hints of whole spices, like cinnamon sticks, along with aromatic spiced herbal tea. Full City roasts take on more dark toned flavors, like high % cacao bar, with dark fruit accents of dried date and fig emerging as it cools.

COFFEE DETAILS
process methodWet Process (Washed)
cultivarCaturra Types
farm gateYes
Farm Notes

Origin & Farm Notes

Roger Chilcon's 3 hectare farm is located in the village of El Diamante, tucked away in the highlands of San Jose de Lourdes. Though not the only farmer to do this, Chilcon bags up the coffee cherry from the day's harvest and seals them up for about 24 hours before processing. The idea is to start fermentation within the cherry in the hopes of translating to a more complex cup (often realized as an increase in fruited notes). He also employs a somewhat long fermentation times which can have a similar affect on flavor profile. Roger's farm sits at 1900 meters above sea level, the cold, high altitude zone ideal for slowing coffee cherry maturation, cultivating a denser coffee seed. The primary cultivars grown are yellow and red Caturra that are harvested together. 

Specs

Technical Specifications

Key specifications and operating details for this product.

region El Diamante, San Jose de Lourdes
processing Wet Process (Washed)
drying method Patio Sun-Dried
arrival date Nov 2025
lot size 20
bag size 69 KG
packaging GrainPro Liner
farm gate Yes
cultivar detail Caturra
grade SHB
appearance .4 d/300gr, 15-18 Screen
roast recommendations City to Full City
type Farm Gate
recommended espresso No
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