Description
Peru
Neyra Chininin
/special filter
| Country | Peru |
| Region | Ihuamaca, San Ignacio |
| Farm | Neyra Chininin |
| Height | 1550 meters above sea level |
|
Variety
|
Gesha |
|
Process
|
Washed |
TASTING NOTES
Orange blossom, pear, honey
Citrus acidity, silky body, and a toffee finish
Peru Neyra Chininin
In the mountains of Alto Ihuamaca, in San Ignacio, Cajamarca, coffee is part of a landscape where small family-run plots are surrounded by lush nature. The area is close to the San Ignacio Conservation Area and has become one of the regions where a new generation of Peruvian producers is committed to producing higher-quality coffee and fostering a more respectful relationship with the land.
It is here that we meet Clever Neyra Chininin, a young Producer who embodies this new generation.
Clever inherited a small Farm of just 1.5 hectares from his father. For 22 years, his father farmed this land, until Clever decided to take an unusual step: to let the soil rest for five years before beginning a new phase.
In 2020, it was time to plant again. Clever opted for varieties with great potential, planting about 1,700 Geisha coffee trees and 4,000 Bourbon trees, in addition to maintaining other family-owned plots with Caturra and Catuai.
Farm is still a young company. The coffee trees are gradually coming into production, and volumes remain small, so Clever works alongside some of his cousins. Each harvest is, in a way, an investment in the future: rather than seeking large quantities, he is gradually building a Farm capable of producing distinctive coffees.
A coffee born in the mountains of San Ignacio
Alto Ihuamaca is located approximately 1,550 meters above sea level, an elevation that, combined with the mountainous conditions of San Ignacio, promotes slower ripening of the cherries.
The community of Alto Ihuamaca is part of the Valle del Santuario, an area renowned for the quality of its coffees. Other coffees from the community have exhibited flavor profiles ranging from chocolate and caramel to fruit and floral notes, reflecting the diversity found in this region.
From Tree to Cup
After harvesting, the cherries are pulped and undergo fermentation for 24 to 36 hours. The coffee is then slowly dried for approximately 10 to 12 days.
This seemingly simple process aims to preserve the purity and character of the fruit. Clever’s Geisha lots have been found to have particularly delicate flavor profiles, featuring notes of orange peel, panela syrup, cookie, jasmine, and honey. A 2025 lot marketed by Falcon Micro received a score of 88 points.
A small " Farm " with a story that is just beginning
Clever's story is not that of a large estate or a " Producer " who works hundreds of hectares. It is exactly the opposite.
It is the story of 1.5 hectares, of inherited land, of five years of fallow, and of thousands of young trees that are still learning to bear fruit.
It is also the story of a new generation of coffee farmers who are experimenting with varieties such as Geisha and working to ensure that small farms can access markets that value quality and traceability.
