Name: Norvil Pérez
Brand: Peru
Price: 14.9 EUR
Availability: InStock

Juicy and vibrant with blackberry and fresh strawberry notes with vanilla and milk chocolate sweetness.

€14,90

€74,50/kg

Tax included.

Quantity

Farm: La Chirimoya

Region: Callayuc, Cajamarca

Altitude: 220 MASL

Varieties: Red and Yellow Caturra

Process: Natural

Natural process

Norvil Pérez’s natural-processed coffee undergoes a meticulous 45-hour anaerobic fermentation in closed plastic bags, enhancing its vibrant flavors. The drying process takes 18 days under the sun, with the beans carefully placed back into tents at night and during the early morning hours to protect them from excess humidity.

Espresso Recipe

Dose: 17 g
Water Temperature: 94°C
Yield: 41–43 g
Total Brew Time: 0:25–0:27
TDS: 8.47 %
Extraction Yield: 20.53 %

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FLAVOUR PROFILE

Blackberry, Strawberry, White Chocolate, Juicy

Roast

Dark

Light

Flavour

Dark chocolate

Fruity / floral

Acidity

Low

High

Norvil Pérez’s bold decision to produce natural-processed coffee in Cutervo’s humid climate paid off, showcasing the region’s potential for innovation and exceptional quality.

Finca La Chirimoya

Norvil Pérez Tellos

Nestled at 2,250 meters above sea level in the community of Santa Teresa, Sector El Campo, Callayuc, La Chirimoya is where Norvil Pérez Tello brings his passion for coffee to life. Spanning four hectares, his farm benefits from a high-altitude microclimate that enhances the complexity and elegance of his coffees.

Norbil has been cultivating coffee since he was 18 years old, continuously refining his methods to push the boundaries of quality. While most farmers in the region focus on washed processing, Norvil took a bold step into natural-processed coffees, an ambitious move in an area where high humidity makes drying a challenge. His careful experimentation with fermentation and drying techniques has resulted in exceptional lots that stand out in the specialty coffee world.

At La Chirimoya, Norbil has also embraced innovation by planting Geisha, one of the most sought-after coffee varieties, known for its floral and tea-like characteristics. This decision reflects his forward-thinking approach to elevating his farm’s reputation and producing high-value coffees. Alongside Geisha, he meticulously tends to other varieties, ensuring that every step—from planting to harvesting to drying—is executed with precision and care.