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Chirinos
This espresso comes from the community of Chirinos in San Ignacio (Cajamarca, Peru), where producers from three villages combine their best cherries to create a joint day-lot blend. The result is a juicy coffee with notes of blood orange and honey - carried by a mild, honey-like sweetness and a fresh, delicate acidity. A clean, homogeneous harvest ensures the smooth texture; the 36-hour dry fermentation without water supports the mouthfeel and preserves the clear aroma. The taste reflects the Caturra, Catuaí, Typica and Pache varieties as well as the careful work in the field and the close collaboration on site.