The first-year partnership to our menu comes from a farm in the El Diamante village of San Jose de Lourdes. Roger Chilcon Flores grows his coffee on 3 hectares of land or roughly 7.5 acres. He grows both yellow and red Caturra at a high elevation of 19000 meters above sea level. This lot is a mixture of both colors of cherry. These coffees experience higher amounts of rainfall at this elevation than other regions in Peru, due to this and frigid evening temperatures, his cups are marked with intense citrus notes, stone fruit, and an enveloping smooth mouthfeel. Roger is not new to growing coffee. In fact, he and several of his family members grow coffee in the area. Besides growing his coffee, he oversees the picking, processing, and drying of the coffee for many farms.
Cherries are picked at peak ripeness and then are pre-fermented overnight in sealed bags. Keeping the seeds in their cherry form allows for more sweetness to impart on the coffee. Then the cherries are de-pulped and fermented for 24-36 hours depending on the weather. Then the coffee is laid to dry in a ventilated greenhouse on a wooden patio.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.