Efrain Carhualloco Salvador’s coffee has won him a whole host of awards in his native Peru and is one of the origin’s most innovative coffee producers.

Efrain controls every aspect of coffee production at his own 4 hectare farm, wet-mill and drying facility in the village of El Corazoin, Chirinos. Here he devotes an incredible amount of care and attention to produce stand out Caturra and Gesha varieties. Curve Coffee have got their hands on this natural process Caturra lot and if we didn’t know about Efrain’s plaudits, those tasting notes would be enough to get us excited.

These coffee beans were macerated for 48 hours in the cherry before a slow 25 day drying process, and you can taste every bit of that in this sticky sweet stunner of a cup. Syrupy tropical fruit flavour has got us dreaming of grilled pineapple and there’s a little blueberry acidity to cut through too. It’s not quite barbecue weather yet, so we’ll be brewing this one up on the Chemex until then.