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Elmer Mendoza produces another stunning natural, intricate dark chocolate elevated by juicy sour cherry high notes.
Regular price £12.50
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Layered, rich and complex.


Recommended for espresso and filter.


Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

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Fresh arrival from Peru

Peru’s fresh crop has arrived and we’re excited to be working with Elmer Tineo Mendoza again. His lot from Diamanté is a standout, tasting full of cacao and cherry.

We have enjoyed his natural lots in the past, such as his Castillo varietal we purchased early last year.

Elmer Tineo Mendoza owns 3 hectares of coffee farm in the El Diamanté area of Jaén. Elmer and his son, Elvis, manage their farms together and between them have around 10 hectares dedicated to coffee production, which is a mix of caturra, catuai, castillo and some small areas of geisha and maragogype, although these varieties are not yet producing much fruit.

The Producer

Elmer's family pick ripe cherries which they deliver to the family home, where they share a small pulper and fermentation tank. El Diamante is one of the closest coffee producing areas to the city of Jaen and therefore has a huge cooperative presence, at least in the lower elevations.

The main varieties grown in the medium altitudes is catuai and castillo, and at higher altitudes it is all bourbon, caturra and typica. El Diamante is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Not only that, there are also many water sources that supply much of the water to the city.

This thriving natural environment creates a beautiful setting to grow coffee, but also contributes to the richness and stability of the soils in the area. The cup profile of the coffees in this area is very distinct, with a heavily fruited cup and a pronounced acidity.

  • Production Data

    Produced by Elmer Tineo Mendoza
    Region - Jaen
    Grown at 1750 - 1900 masl
    Varietal - Catuai
    Harvest - October 2022
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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