Peru Elvis Davila
The coffees we’ve been sourcing from Peru have become some of our favorite daily drinkers. A combination of complex sweetness and crisp fruit flavors make them extremely versatile. This offering from Elvis Davila is no exception with notes of toffee, lychee, tangerine, and grapefruit.
Elvis Davila is a second generation coffee producer from the El Basal village of the Chontali District. The coffee growing areas of Chontali are different from the nearby areas of Jaen and San Ignacio in that the climate is much cooler and drier, and there is a large amount of a Bourbon-related variety that isn’t found in other districts. This variety has light bronze buds that are fairly uncommon, the cherries cluster like Bourbon, and the seeds are very small and round.
Elvis owns two hectares of land planted with Caturra and this Bourbon-like variety. The farm sits at an altitude of 1950 masl. Elvis ferments his coffee for 36 to 48 hours, since the climate is quite cool, before drying on tarpaulin mats in the sun for 10 to 15 days.
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