Peru
Elvis Tineo

El Diamante, Jaén | Bourbon, Caturra, Catuai | 1750-1950 masl | Washed 

We’ve been working with Elvis Tineo Rafael for five years now, and his coffee continues to impress with its raw honey sweetness, clementine brightness, and fresh plum tartness. It’s a balanced, versatile choice—equally delicious as espresso or brewed any other way.

Elvis farms in El Diamante, Jaén, where he’s been steadily improving his farm practices and experimenting with fermentation. This lot was handpicked, soaked overnight, then pulped and fermented in sealed tanks for 36 hours before being gently shade-dried for two weeks—an approach that brings out its clean, layered flavors.