PERU
Single Origin | Omni

Mixed Berries. Jujube. Black Plum

Tucked away in the highlands of San Ignacio, in northern Peru’s Cajamarca region, lies the farm of Eli Espinoza — a producer whose journey into specialty coffee is relatively recent, but deeply intentional.
Eli has been working in coffee for over 15 years, but it was only in the last 4 years that he shifted his focus toward specialty. Since then, his dedication has quickly translated into quality — most notably achieving 8th place at the 2020 Cup of Excellence Peru with his natural processed lot.
This is very much a family-driven farm. Eli works alongside his wife and three children, handling most of the day-to-day operations themselves. External help is only brought in during peak harvest, keeping the process tight, controlled, and personal.

A Different Side of Cajamarca
San Ignacio stands apart from other well-known coffee areas like Jaén and Chontali. The region is cooler and drier, creating a slower cherry maturation and allowing for more nuanced flavour development.
It’s also home to less common varieties. On Eli’s 2-hectare farm, you’ll find both Caturra and a distinctive Bourbon-like variety — recognisable by its light bronze buds, tightly clustered cherries, and unusually small, round beans. These characteristics are not just visual; they often translate into a cup profile with clarity and layered sweetness.

Processing: Patience in the Highlands
Eli’s approach to natural processing is shaped by his environment.
After careful handpicking, cherries are fermented for 36 to 48 hours — a longer window enabled by the region’s cooler climate, allowing controlled fermentation without tipping into overripe or alcoholic notes.
The cherries are then dried on tarpaulin mats under the sun for 10 to 15 days, turned regularly to ensure even drying. This slower drying phase helps to stabilise the sugars and preserve clarity, resulting in a cup that balances fruit-forward character with structure and cleanliness.

In the Cup
Expect a profile that reflects both the altitude and the intent behind the processing — expressive, fruit-driven, yet composed.
This is a coffee that tells a story of transition:
from commodity to specialty,
from experience to refinement,
from a family effort to a cup of excellence recognition, and finally from the highlands of Peru to urban civilisation Singapore.