Miguel Padilla Chinguel Micro lot

$ 36.99

Farm Name: "Parcela El Romerillo"
Location: Localidad Chimburique, La Coipa district, San Ignacio, Cajamarca, Peru
Association: Unidos por el desarrollo
Altitude: 1898 mts
Varietals: Typica, caturra, bourbon, pache, catimor, geisha, catuai
Farm size: 4.5 ha
Harvest: Sept-Dec

Meet the Producer: Miguel Padilla Chinguel

El Progreso, La Coipa – Northern Peru

Miguel Padilla Chinguel is a dedicated coffee producer from El Progreso in La Coipa, Northern Peru. On his 3-hectare farm, he cultivates a mix of coffee varieties—primarily Catuai and Castillo—in the lush, high-altitude terrain of the region.

What Makes This Coffee Unique?

Miguel uses a post-harvest method called Carbonic Maceration—a process adapted from winemaking that brings out remarkable flavours in the cup.

After picking, the ripe coffee cherries are placed in sealed, oxygen-free barrels for 48 hours. This anaerobic environment kickstarts a controlled fermentation that encourages the growth of unique yeasts and bacteria—not typically found in traditional processing.

The result?

A cup with bright acidity, elevated sweetness, and complex fruit-forward notes that stand out from the crowd.

Slow Sun Drying for Full Flavour

Once fermentation is complete, the cherries are moved to raised drying beds and left to dry naturally in the sun for about 30 days. This slow drying process helps preserve the integrity of the flavors developed during fermentation, adding depth and clarity to the final roast.