Studio Zung x Mad Lab | Peru El Pedregal Wilmer Neyra Córdova Coffee | 12oz


Studio Zung collaboration with Mad Lab roasting company from California.

Peru El Pedregal Wilmer Neyra Córdova
Variety: Pache, Caturra, Typica
Process: Washed
Altitude: 1850m
Harvest: 2021
Tasting notes: Pink Lemonade, Dried Mango, Peanut Butter, Calming

Wilmer Neira Córdova is 23 years old coffee producer, born in the Barro Negro village, in the La Coipa district of Cajamarca region. His farm is located in the same village, he is a young single man who lives with his father and his 13-year-old brother.

His plot is called El Pedregal, due to the presence of several stones near his plot. He has 1 hectare of coffee in production with varieties such as Typica, Pache, and Caturra. The elevation is 1850 meters above sea level and was obtained by inheritance from his father nine years ago.

Wilmer Neira starts his harvest at the beginning of July until October.
Regarding the production process, he performs the harvest with his brother Evaristo and neighbors, who work very early to finish their work around 4 and 5 pm.

The cherry is harvested ripe and then floated. He ferments the coffee in cherry for 12 hours in plastic grain pro provided by the association and then the next day in the morning around 7 am proceeds with the pulping of the cherry tree and then to a subsequent fermentation for 24 another hours (a total of 36 hours), then he washes it 3 times and proceeds to air it on raised beds for approximately 10-15 days.

After drying, Mr. Wilmer Neira transfers the coffee in white polypropylene bags to maintain quality and avoid any contamination of the coffee until it is delivered to the association's warehouse where the quality control is carried out, storing until milling before shipment.

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