peru coffee
Peru Roger & Eli Chilcon
by cultivar coffee roasting co. · dallas, usa
you'll taste stone fruit before winey. this is peru roger & eli chilcon, an anaerobic peru from cultivar coffee roasting co..
stone fruitwineyhoneyhoneycombbaking spicespice
the bean
- origin
- peru
- region
- cajamarca
- process
- anaerobic
- status
- in stock
peru roger & eli chilcon is a single-origin coffee from cajamarca, peru, roasted by cultivar coffee roasting co. it's processed anaerobically, meaning the cherries ferment in a low-oxygen environment before drying, which pushes fruit-forward and fermented character into the cup. expect stone fruit and winey notes up front, supported by honey, honeycomb, and a warm baking spice finish. that sweetness and complexity make it well suited to filter brewing, where the layered flavors have room to open up. keep water around 93c and aim for a medium-slow pour to avoid muting the softer honeyed tones.
common questions
What does Peru Roger & Eli Chilcon taste like?
this coffee leads with stone fruit and a winey quality, then settles into honey, honeycomb, and baking spice. the anaerobic process drives that fermented fruit intensity alongside the natural sweetness.
How is Peru Roger & Eli Chilcon grown and processed?
it comes from cajamarca, a high-altitude coffee region in peru, and is processed anaerobically, where the cherries ferment in a sealed, oxygen-limited environment before drying. this method amplifies fruit and fermented characteristics in the final cup.
How should I brew Peru Roger & Eli Chilcon?
filter methods such as pour-over or aeropress work well here, giving the stone fruit and honeycomb notes space to express without being compressed. a medium grind and water around 93c are a reasonable starting point.
about cultivar coffee roasting co.
you're on peavy road where cultivar coffee roasting co. sits quietly among dallas's east side businesses. this isn't a flashy operation. they roast their own beans and pull espresso shots that locals have come to trust. the single-origin coffees rotate regularly, giving you something different to try each visit. no fancy theatrics here, just steady attention to what matters. the neighborhood feels more residential than commercial, which works in cultivar's favor. you get the sense they'd rather focus on the coffee than put on a show. the espresso program runs deep enough that regulars know what they're getting when they order. most mornings find a mix of coffee professionals and neighbors who've figured out this spot delivers. the single-origin pour-overs showcase whatever beans they're featuring that week, usually something worth your attention if you're willing to slow down for it.
all coffee from cultivar coffee roasting co.dallas, usa
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