Roger Chilcon, Peru

About This Coffee

This coffee is from Roger Chilcon Flores, who farms 3 hectares in the El Diamante village of San Jose de Lourdes district in Peru. The coffee grows at 1,900-2,000 meters altitude and is made up of Caturra, Pache, and Catuai varieties. It is washed processed, with cherries pre-fermented overnight before depulping and fermented for 24-36 hours, then dried in a ventilated greenhouse. The cup profile is sweet and balanced with medium acidity, featuring prominent strawberry and plum notes with a long buttery fudge finish.

Origin

El Diamante (Peru)

Flavor Notes

Strawberry, Plum, Fudge

Roast Level

—

Processing

Washed

Typology

Arabica

Caturra, Pache, Catuai

Buy from Roaster

Campbell & Syme Coffee Roasters

Joe Syme and his mother Patricia started Campbell & Syme around 2012 in East Finchley, London. The team expanded when Jon Cowell, Dumo Mathema, and Ben joined, with Ben eventually becoming co owner and head of coffee. The roastery moved to Kings Langley in Hertfordshire in 2018 with a 15kg Giesen, added a 12kg Diedrich in 2020, and in 2025 shifted all production to an IMF RM20 hot air roaster for its lower emissions and energy footprint. Every coffee is omni roasted, meaning it works equally well as filter or espresso. Campbell & Syme earned B Corporation certification in 2023 and channels support through One Tree Planted, Bio bean, 1% For The Planet, and Project Waterfall. They pay producers above production cost specifically to fund local community projects at origin.

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