KILLA

Eli Espinoza owns 4 hectares of coffee in Las Pirias, Chirinos, Peru, at 1800–2000 meters, growing Typica, Caturra, and Bourbon. After arriving in the area as a coffee picker, he eventually bought land and began producing his own coffee.

He now processes his coffee as a natural after investing in a solar dryer, allowing better control over drying and improving cup quality. The coffee is carefully washed, floated, and dried under controlled conditions for about 35 days.