Alejandro Padilla Chinguel

This coffee, our first-year purchase, flourishes through sustainable practices and precise agronomic management. Expect fruity flavours of citrus and pomegranate, with sugary sweetness.

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Coffee at El Cedro is processed with patience and precision: selective harvesting, full washing, and anaerobic fermentation in GrainPro bags for around 72 hours, followed by careful solar drying. Every step is supported by Alejandro’s wife, his closest partner and guide, who plays a key role in the farm’s daily operations and post-harvest processing.

Appearing on our cupping table as an offering from a newly discovered producer, this first-year purchase immediately impressed us with its precision, exceptional clarity, and distinctive flavour profile. San Ignacio, Northern Peru, is a region we know well, celebrated for its fruit-forward, flavourful coffees, which are typically picked and processed entirely at the farm level. Because producers maintain complete control over every stage, from harvesting and fermentation to drying the parchment, it is especially rewarding when microlots of this quality allow us to showcase this still relatively undiscovered corner of the coffee-producing world.