PERU
Eli Chilcon

čierna ríbezla, pomaranč, sladké karamelové telo

Eli Chilcon is a producer with over 10 years of experience working with specialty coffee. He and his wife live on the farm La Montana, which has a small-medium sized plot of 4 hectares that mainly produces Caturra. During the harvest months of July to October, Eli hires an additional 8 staff to help with the work.

The farm is located at a very high altitude of 1800 masl, and it has become clear that climate change and fluctuating temperatures are causing problems for plots at this altitude. Droughts are becoming more frequent, so the installation of shade trees around the growing areas has been one key way to help mitigate risks from climate. Effective irrigation building and fertiliser dispersal are also used to maintain soil health.

After the coffee is picked, washed, and pulped, it undergoes fermentation for 48 hours. Then, the coffee is washed again and air-dried in solar tents for 14 days.