Gilmer Mego

Red grape, chocolate, toffee

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Origin: Peru


Region: Lourdes


Process: Washed


Notes: Red grape, chocolate, toffee


Coffee Story: Gilmer’s farm, Finca El Zapote spans two hectares where he gros not only coffee but a range of vegetables and fruit as well as wheat.


Picked at peak ripeness, his cherry is pulped, fermented wet for 20 hours then washed. It is dried from there in a parabolic drier for 5-9 days.


This coffee has a hint of winey, ripe fruit but a fine layer of acidity makes the coffee fresh and vibrant as an espresso. Toffee and caramel follow when served in milk.


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This coffee will be roasted fresh for you. Parallel roast your coffee daily and dispatch the following day.

Additional information

Additional information

Parallel Size

Parallel Grind

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