Juicy and vibrant with blackberry and fresh strawberry notes with vanilla and milk chocolate sweetness.
Regular price€19,00
€76,00/kg
Tax included.
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 %
Pro Tips
Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
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.
Norvil'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.
Beyond his farm, Norvil is a founding member of Aromas del Valle Cooperative, a producer-led organisation dedicated to improving quality, sustainability, and market access for smallholder farmers. His active participation in workshops and training sessions on productivity, quality, and experimental processing not only strengthens his own skills but also benefits the broader farming community. Through the cooperative, he receives technical support, seedlings, and access to quality control processes, helping him and other members achieve international recognition for their coffees.
With La Chirimoya, Norvil has created more than just a farm—he has built a model of excellence, innovation, and community-driven progress. His relentless pursuit of better coffee and his deep connection to both his land and his fellow farmers make his story one of passion, dedication, and transformation in the world of specialty coffee.
