We visited Eyner for the first time in 2022. Him and his wife live in one of the remotest areas we've ever visited - 8 hours by car from the nearest working airport to the town of Jaen, 1.5 hours by car roughly from Jaen to the local receiving village, then another 30 minutes by car to his house and a 45-minute steep climb up a hill to find him on his farm.
He uses a donkey to move most of his picked cherry down from the farm to his wet mill at his house. Having inherited his farm from his parents, nearly all his neighbours are cousins or distant family - his connection to the land is significant and important. At around 2,050 m.a.s.l. and growing traditional Bourbon, he has everything that might be expected to produce great quality, but with a lack of access to a good buyer and to agronomic information he still has a lot more potential to achieve from the farm.
It is through the work of Origin Coffee Lab (and their receiving station in Einer's local village) that this coffee is possible. Without them, we would never have known about Einer and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future
Think Lemon Meringue Pie - there's the bright zing of lemon, tempered by meringue like sweetness and then a little lemon zest. Throw a little shoulder of mango into the mix as it cools and a soft floral note on the the finish like cherry blossom for a complex and elegant cup.
Farm Information
- Country: Peru
- Region: Cajamarca
- District: Colasay
- Producer: Einer Saldivar & Family
- Farm: El Cedro
- Altitude: 2,050 m.a.s.l.
- Variety: Red Bourbon
- Processing method: Washed
Further Information
Tasting notes: Lemon, mango, cherry blossom.
Cup of Excellence Cupping Scores
- Clean Cup: (1-8): 7
- Sweetness: (1-8): 6.5
- Acidity: (1-8): 7
- Mouthfeel: (1-8): 6
- Flavour: (1-8): 7
- Aftertaste: (1-8): 6
- Balance: (1-8): 6.5
- Overall: (1-8): 7
- Correction: (+36): +36
- Total (max 100): 89
Roast Information
Medium-dark: A nice steady roast, through first and looking for up to the first pops of second as you finish, no more.