Roasteries / Kanso Coffee Lab / KILLA
KILLA
Kanso Coffee LabEstimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
About this coffee
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.
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