David Chilcon Washed, Peru

In the heart of the El Diamante region, in the remote neighbourhood of San José de Lourdes, David Flores Chilcon's farm extends over two hectares. David and his family harvest the coffee cherries by hand, ferment them onsite, and then dry them in a communal washing station, shared with other local producers.

The San José de Lourdes district has a special climate, cooler and more humid than other coffee-growing areas in the region. These unique conditions result in a distinctive cup profile, rich in citrus notes. Despite this great potential, the region remains very isolated, and the logistics of coffee are complex, which hinders its development. Many producers are forced to sell their production locally at very low prices, without sufficient margin to invest in quality.

David is an exception, planting mainly caturra but also experimenting with other varieties including pache and geisha. Thanks to his commitment and hard work, he has managed to make a name for himself with his reputation growing. 

Once the cherries are harvested, David lets them sit overnight. The next day, he pulps them, then ferments them for 24 hours. After fermentation, the parchment grains are carefully washed and then dried on raised beds for 12 to 16 days.

• Region: El Diamante
• Country: Peru
• Variety: Caturra
  
• Process: Washed