Filter: Peru - Lelis Bandis

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Taste: Sweet and soft with a smooth mouthfeel; lots of berry flavours with blackberry, Lime, Toffee And green grape.

Origin: El Corazon, Chirinos, San Ignacio.

Farm: La Arena, La Chonta

Cultivar: Caturra, Catimor

Process: Washed.

Producer: Lelis Bandis

Altitude: 1700-1900 Masl.

 Size: 250gr


Lelis Bandis Corrales owns a 3-hectare farm where 2.75 hectares are planted with coffee, Caturra and Catimor varieties. Like many of his fellow members of the cooperative Lima Coffee, Lelis has his organic certification and grows his coffee under a cover of shade. The coffee is picked and depulped the same or the following day, then fermented dry for 18 hours in open-air tanks before being washed three times. It's spread to dry on a terrace under shade covering or on patios. Drying takes 15–20 days.

As an origin, Peru has all the conditions necessary to produce world-class coffee: Concentrated volumes of coffee growing at and above 1700 meters; a prominence of Typica, Bourbon, and Caturra; and a movement among the producing population away from subsidence-farming and toward quality coffee production.

As Peru is relatively new to the specialty-coffee world, a few challenges directly related to this matter still exist. Peru’s coffee culture isn’t as strong as other major producing companies; it has no national federation or coffee-grower institution like Colombia and Costa Rica do. Also, the distance between the farms and parchment delivery points in general is very significant, so farmers tend to wait for a full load before driving their coffee to town, which can negatively impact the quality. Infrastructure on farms is also in need of attention. Most farmers dry their coffees on tarps laid out on the ground. As more incentive for the production of coffee with high cup scores are put in place, we hope to see these challenges quickly disappear as Peru moves full-stride into the specialty-coffee world. Although these challenges call for very clear and direct solutions, this hasn't stopped Peru from producing some very impressive coffee year after year—as evidenced by the establishment of the first Peruvian Cup of Excellence competition in 2017.