Damian Espinoza

We were introduced to Damian Espinoza during our first year working with Origin Coffee Lab, a specialty exporter in Peru. Since then, we’ve purchased his coffee every year and had the privilege of visiting his farm in Chirinos numerous times. During those visits, Damian has been quiet and reserved, but his coffee clearly speaks for itself. After placing highly in the Cup of Excellence, he has continued to explore new varieties and processing techniques in pursuit of quality.  This washed lot, however, exemplifies the consistent balance of fruit flavors and sweetness that have long made Damian’s coffees stand out on the cupping table. We taste notes of chocolate, cherry, and panela. 

Pronunciation: DAH-me-en es-pee-NO-za

Damian Espinoza’s coffee from the Chirinos region of Peru represents a classic expression of high-quality, washed-process production. By utilizing the washed process, producers remove the fruit flesh from the coffee cherry before drying, a method often favored for highlighting the inherent clarity and acidity of the bean. This specific lot, roasted by Counter Culture Coffee, showcases a profile defined by chocolate, cherry, and panela.

When evaluating such profiles, it is helpful to reference the flavor wheel to better understand how these distinct notes interact. While washed coffees are frequently celebrated for their clean, bright characteristics, the specific terroir of Chirinos contributes to the unique sweetness and depth found in this harvest. As you explore this coffee, consider how the traditional processing techniques employed by Damian Espinoza provide a stable foundation for these rich, dessert-like flavors to shine through in the cup.