Peru | Modesto Chinguel | Cultured Washed | Bourbon

Modesto Chinguel Alberca - El Romerillo

Farm Name: El Romerillo
Location: El Huaco, Huabal, Cajamarca, Peru
Altitude: 1,950 - 2,000 meters above sea level
Variety: Bourbon
Drying: Covered wooden patio/raised beds
Fermentation Time: 24 hours in cherry + 72 hours dry
Process: Washed - dry ferment with culture

About El Romerillo Farm

Modesto Chinguel Alberca owns a 3-hectare farm in the village of Sport Piura, close to the small town of El Huaco in the Huabal district. A second-generation coffee farmer, Modesto's mother was one of the first settlers in the village 40 years ago. When his father passed away, Modesto, as the eldest son, took on a major role in running the family farm. Over the years, he saved enough money to purchase his own land, which he now manages with his two sons.

His farm is one of the highest-altitude farms in the area, situated between 1,950 and 2,000 meters above sea level, and is planted with Caturra (2ha) and Bourbon (1ha). Modesto selected these varieties for their cup quality and productivity. Since the climate is relatively cool, Catimor struggles to thrive, making Caturra and Bourbon the preferred choices.

While the genetic background of the Bourbon variety grown here is uncertain, Modesto originally obtained plants from a friend in a different region of Cajamarca. After seeing their successful adaptation, he propagated one hectare of Bourbon. This particular Bourbon line exhibits a unique cup profile, displaying floral notes akin to East African Bourbon varieties such as SLs.

Flavour Profile

A complex and floral Bourbon with structured acidity and a layered sweetness, it is perfect for those who appreciate refined and expressive coffees.

• Floral Notes: Delicate, elegant florals reminiscent of East African Bourbon varieties.
• Structured Acidity: Bright and well-balanced berry notes enhance the cup’s complexity.
• Layered Sweetness: A rich combination of fruit and sugarcane sweetness with vibrant lime-like zing.

Processing Method

Modesto employs a meticulous fermentation technique suited to his farm’s cool climate, which allows for extended fermentations that enhance the coffee’s complexity.

1. Cherry Selection & Floating: Harvested cherries are floated in fresh spring water to remove defects.
2. First Fermentation (24 hours in cherry): The cherries are placed in plastic bags for anaerobic fermentation, allowing for initial flavor development.
3. Culture Creation: Juice from the cherry fermentation is captured and re-fermented with sugarcane, creating a natural mosto (culture).
4. Second Fermentation (72 hours in parchment): After pulping, the beans are placed back into bags with the mosto culture, undergoing a further 72-hour dry fermentation in a cool, shaded environment.

Drying Method

Modesto employs a covered wooden patio, offering an optimal slow-drying environment. The drying process takes 15 to 20 days, ensuring stable water activity and consistent coffee quality.

• Coffee is spread on a tarpaulin mat placed over a wooden floor.
• The structure is covered with thick plastic, functioning similarly to a parabolic dryer.
• The slow, even drying process enhances the stability and longevity of the beans.

Brewing Recommendations

This high-altitude Peruvian Bourbon is best enjoyed with methods that highlight its floral complexity and structured acidity:

• Espresso: A refined, expressive shot with bright acidity and floral elegance.
• Filter (Pour-Over/Drip): Clean and layered, with a pronounced sweetness and complexity.
• French Press: A full-bodied brew, bringing out the rich sugarcane sweetness.

Perfect for:

Discerning coffee lovers who seek a complex, floral, and high-altitude Peruvian Bourbon, crafted with precision and care.

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