Modesto Chinguel | Bourbon | Peru | £26kg

Expect delicate floral aromatics with structured berry acidity and a rich sugarcane sweetness layered with vibrant lime zest.

An expressive and elegant Bourbon from high in the Peruvian Andes.

This lot was produced by Modesto Chinguel Alberca on his farm, El Romerillo, located near the small town of El Huaco in Huabal, Cajamarca. Grown at altitudes ranging from 1,950 to 2,000 meters above sea level, this coffee showcases the exceptional clarity and complexity made possible by both elevation and expert processing.

Modesto, a second-generation coffee farmer, grew up helping his mother run the family farm after the passing of his father. After years of saving, he acquired his own land and now manages the farm alongside his two sons. Together, they’ve cultivated Bourbon and Caturra trees using environmentally mindful practices, native shade trees, and minimal chemical input.

Code: P-01
Farm: El Romerillo
Variety: Bourbon
Elevation: 1,950 – 2,000 masl
Cup Score: 88.5

Process:

Modesto’s unique approach includes a two-stage fermentation, tailored to the cool climate of his farm. This method draws out vibrant acidity and a refined sweetness rarely found in Peruvian lots.

1. Cherries are floated in fresh spring water to remove any defective or unripe fruit.
2. A 24-hour in-cherry anaerobic fermentation is carried out in Grain Pro, allowing initial flavours to develop.
3. During this first phase, Modesto captures the juice from the cherries and ferments it with sugarcane to create a natural culture or mosto.
4. After pulping, the coffee undergoes a second 72-hour dry fermentation with the mosto, further refining the sweetness and depth of flavour.
5. The beans are then dried slowly for 15–20 days on a covered wooden patio with a tarpaulin mat, allowing for even, controlled drying in a parabolic-like structure.
6. Thanks to this careful attention to fermentation and drying, the resulting coffee is clean, expressive, and Vibrant.