Peru Roger Chilcon

San José de Lourdes is a district of San Ignacio province in northern Cajamarca, on Peru's border with Ecuador. Coffee there is grown on smallholdings, and the harvest in northern Cajamarca runs broadly from April to September. Roger Chilcon Flores owns three hectares of coffee in the village of El Diamante, where Falcon also buys from other producers. Several members of his family grow coffee nearby; each owns their own land, but the family manage their farms collectively, with Roger overseeing picking, processing and drying.

Roger grows Yellow and Red Caturra, all on land above 1,900 masl. Cherries are picked as ripe as possible and pre-fermented overnight in bags, then depulped and fermented for 24 to 36 hours depending on the weather. The coffee is dried inside a ventilated greenhouse on a plastic-lined wooden patio until it falls below 11% moisture, after which Roger takes it to the Falcon Coffees Peru warehouse in Jaén.

Our partner on the ground Falcon visits farmers to assess their interest before they join, carries out baseline surveys covering varieties, altitude, farm size, soil, fertiliser use, processing and household data, and trains producers through group workshops, with its agronomists following up on individual farms through the year. Falcon Specialty Plus (2024-26) focuses on quality improvement and premiums for smallholders; in 2025 it enrolled 200 producers and ran 70 fermentation trials, which raised cup scores by 0.5 to 3.0 points. The Soil Health Initiative (2025-26) supports smallholders in San Martín to increase yields and reduce carbon emissions through targeted fertilisation and training, and enrolled 310 farmers in 2025.

Cafetiere Brewing Recipe

What you’ll need:

• A cafetiere
• Ground coffee (coarse)
• Scale
• Timer
• Hot water just off the boil (or roughly 96°C)
• Spoon or stirrer

We recommend a 1:16 ratio (but as always, adjust to your personal taste), and a coarse grind setting.

Method:

1. Start by pre-heating your cafetiere (remember to discard the water!)
2. Put the cafetiere on the scale, tare, and add your ground coffee. Cafetieres come in different sizes, so you’ll need to adjust your measurements to your situation and taste. A 500ml cafetiere, for example, would need about 31g of coffee. Tare the scale again.
3. Start the timer and add the hot water. Stir. Place the lid on top of the cafetiere but don’t plunge.
4. At 3:00, slowly push the plunger down to the bottom.
5. Serve and enjoy!

Notes:

• This is the classic cafetiere brew method. For those looking to try something different, or those who prefer a cleaner cup, you can try James Hoffmann’s method.

Don't have a Cafetiere? Check out our other brewing guides on our blog post, 'How To Brew Coffee at Home.'

Peru is one of the world's top ten coffee producers—number one when it comes to organic coffee—with smallholders making up the vast majority of growers. Nearly 225,000 families rely on coffee for the majority of their income.

For the first century after its introduction from Ecuador in the mid-18th century, coffee was grown primarily for domestic consumption. However exports began to grow towards the end of the century and when the Peruvian government defaulted on a loan to the British in the early 1900s it offered 2 million hectares of land as payment—much of which was promptly converted into coffee plantations which helped boost production.

Like much of Latin America, coffee production in the early days was dominated by large landowners, although land reform and other changes in the mid-20th century shifted ownership towards smaller farmers. Today Peru is the world's 9th largest exporter of coffee, and top when it comes to organic coffee, with smallholders making up the majority of growers.

Did you know?

• Coffee plantations occupy as much as 40% of farmland nationally, and up to 70% of farms situated in the Peruvian highlands.
• Peru is the world's largest exporter of organic coffee, with roughly 90,000 hectares certified organic. In addition, a large portion of the country's coffee is organic by default, which has been attributed to the number of smallholder farmers who lack the capital to invest in chemicals.
• Peru's coffee farmers are overwhelmingly small-scale, with the average producer growing coffee on just under three acres. Cooperatives can help small farmers gain access to credit facilities and larger export markets.

Our speciality coffees are 100% traceable and ethically sourced. We work direct with farmers, or through trusted partners, to bring you the best coffee from around the world.

Sourced in partnership with: Falcon Coffees
Producer relationship length: Since 2015