Kaffeelix
Peru Marcelino Chinguel

Roaster Location: Flag of Austria St. Polten

4.75(2)

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Roast Level: Light
Bean Source Country: Peru
Bean Source Region: Cajamarca
Varietal: Marshell
Process: Natural

1750 MASL

Don Marcelino Chinguel has been growing coffee for over 40 years on his farm, La Lucuma, where he lives with his wife and two sons. The four of them share the work on the farm, only employing an additional eight helpers during harvest time. This lot is sorted by hand after harvesting, after which the cherries rest for 16 hours and are then dried for 20 to 30 hours.

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Traits: sweet pineapple papaya dried mango creamy

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Reviews(2)

4.75(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Kaffeelix.
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Latest Reviews and Tasting Notes

  • Avatar
    Victoria S-C

    406 roasts rated, avg score of 4.32

    5.00 - Average

    Wow, this is so good! Best Peru I can remember.
    3 months ago · See more from Victoria
  • Avatar
    Ted Chan, Managing Editor

    1095 roasts rated, avg score of 4.28

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    An interesting Peruvian with a lot of subtle notes. Smooth, cocoa start that fades to black tea, raspberry, and pineapple. Slightly lactic/creamy mouthfeel, just a touch funky. My wife loved it, but it didnt quite pop for me though delicious.

    Cupping Method:Hario v60, 196F, 18:1

    Traits: cocoa pineapple raspberry black tea
    3 months ago · See more from Ted

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Peru
Peruvian specialty coffee is distinguished by its diverse microclimates and high elevations in the Andean mountains. These factors contribute to the beans' unique flavor profile, typically featuring bright acidity, medium body, and subtle notes of fruit, chocolate, and floral undertones.
Bean Source Region: Cajamarca
Cajamarca, a region in northern Peru, is renowned for producing high-quality coffee due to the region's high elevation, fertile soil, and favorable climate. Cajamarca's coffee-growing areas are located in the Andes Mountains, where the elevation ranges from 900 to 2,300 meters above sea level. This high altitude slows the ripening process of coffee cherries, allowing them to develop more complex flavors. The soil in Cajamarca is rich in organic matter and minerals, providing essential nutrients for coffee plants. Additionally, the region's climate—characterized by distinct wet and dry seasons, along with moderate temperatures—promotes healthy growth and reduces the risk of diseases and pests. Coffee from Cajamarca often has bright acidity, vibrant floral aromas, and rich sweetness, making it a sought-after specialty-grade coffee.

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