El Frutal. Café De Peru

About This Coffee

This single-origin coffee from Peru is grown at 1,450 meters above sea level in the Chirinos region by producer Gonzalo Chocan at his family farm, El Frutal. The coffee is made from Catuai variety and processed using the natural method. The cherries are dried in solar dryers on raised beds, turned every two hours over a 25-day period. The coffee features flavor notes of papaya, peach, melon, and milk chocolate. Gonzalo is a third-generation coffee farmer who has managed the one-hectare farm for five years, with his family's support in all aspects of cultivation and processing. The farm's coffee trees grow under shade from native forest and fruit trees.

Origin

Chirinos (Peru)

Flavor Notes

Peach, Melon, Milk Chocolate, Papaya

Roast Level

—

Processing

Natural

Typology

Arabica

Catuai

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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