Peru Joel Silva

$29.70 AUD

Roast Style Espresso

Origin Chirinos, Cajamarca, Peru

Notes Rich, dark chocolate mousse, prune, and red grape. Syrupy, full bodied and sweet.

Process Natural

Certification Regenerative Organic Certified

In Stock, shipping within 24 hours.

Chemical Free
Grown Under Shade
Selective Hand Picking
Regenerative Organic Certified

From the Chirinos region of Cajamarca, Peru, we are proud to feature a coffee from Joel Silva, a producer at the forefront of the regenerative agriculture movement. The youngest of 11 siblings, Joel inherited the family farm, Finca Los Quiques, and transformed it into a model of sustainability, recently earning the prestigious Regenerative Organic Certification. Witnessing soil degradation, he invested in an organic fertilizer plant and now uses natural inputs like guano de isla to build a thriving agroforestry system.

This Natural Bourbon lot is a direct result of this philosophy. After a 36-hour anaerobic fermentation, it is dried meticulously, producing a rich, fruit-forward, and expressive cup. Joel’s farm serves as a demonstration plot for his cooperative, teaching other producers how to improve their land and their coffee. This espresso is not just delicious; it’s a taste of a more sustainable future.

Producer Joel Silva

Farm Los Quiques

Farm Size 3.25 Ha

Certifications Regenerative Organic Certified (ROC)

Processing Natural

Variety Caturra & Bourbon

Harvest October 2025

Altitude 1920 masl

Region Chirinos, Cajamarca

19.8 ground coffee dose

29 seconds

42g espresso shot yield

92.5 brew temperature

This recipe was developed on a La Marzocco Linea PB, using a Mazzer Major VP grinder. We encourage you to play around to meet your personal tastes and equipment setup.

Joel’s vision extends far beyond his own farm. He sees Finca Los Quiques as a "demonstration plot," a place to prove that regenerative organic agriculture is not only possible but profitable.

In the highlands of Chirinos, Peru, a region known for its exceptional coffee, Joel Silva is pioneering a new path forward. The youngest of 11 siblings, Joel inherited the family farm, Finca Los Quiques, and with it, a deep legacy of coffee cultivation. However, he also inherited land that was showing signs of strain.

The turning point for Joel came five years ago, when he witnessed firsthand the degradation of his soils and committed to a new approach. "We want to improve the quality of our organic products," he explains, and his first major investment was in the implementation of a comprehensive organic fertilizer program. Today, his approach is holistic and circular. He practices agroforestry, integrating native shade trees like nogal and romerillo, which helps to "conserve the mountain ecosystems, caring for and respecting the habitat of flora and fauna." The farm is fertilized with natural inputs, and is home to a variety of small animals, creating a diverse, closed-loop system that builds soil health. Joel's perspective and philosophy has driven him to transform his 3.25-hectare farm into a certified Regenerative Organic model for his entire community.

Perhaps most importantly, Joel’s vision extends far beyond his own farm. He sees Finca Los Quiques as a "demonstration plot," a place to prove that regenerative organic agriculture is not only possible but profitable. He actively works to educate other members of his cooperative, La Prosperidad de Chirinos, sharing the technology and techniques he has perfected. He believes passionately in this ripple effect, stating that "every cup of coffee you drink from Finca Los Quiques helps us to continue strengthening our work... [on] a demonstration plot that will allow me to fortify my capacities and teach the rest of my colleagues." This coffee is a taste of that vision—a product of healthy soil, a thriving ecosystem, and a leader dedicated to a more sustainable future for his entire community.