Felipe Estela

Tasting Notes: Blackberry, Pomegranate, Lychee

Variety Yellow Caturra, Red Bourbon

Process Washed

Elevation 2,000 MASL

Region Cajamarca

This washed microlot from Felipe Estela showcases the vibrant character of high-grown coffees from Cajamarca, Peru. Grown at 2,000 MASL, a blend of Yellow Caturra and Red Bourbon undergoes El Morito’s signature double-fermentation process, designed to build sweetness and complexity while preserving clarity. Following careful harvesting and sorting, the coffee is slowly dried in the shade and in solar dryers for up to 25 days. The result is a bright, elegant cup layered with juicy berry notes, sparkling pomegranate acidity and delicate lychee sweetness.

Brew Guide

V60

7 days / 16g dose / 250ml filtered water / 94° / 3 minute extraction

14 days / 17g dose / 260ml filtered water / 94° / 3 minute 45 second extraction

21 days / 17.5g dose / 250ml filtered water / 92° / 3 minute extraction

Brew Guide / Espresso

7 days / 20.2g dose / 51g yield / 17 seconds

14 days / 21.2g dose / 52g yield / 20 seconds

21 days / 21.6g dose / 51g yield / 22 seconds

La Palma

Tasting Notes: Cranberry, Orange, Palm Sugar

Variety Bourbon

Process Anaerobic Washed

Elevation 1,900 MASL

Region Cajamarca

This washed microlot from Segundo Pintado Laban's Finca La Palma showcases the vibrant character of high-altitude coffees from Cajamarca, Peru. Grown at 1,900 MASL, carefully selected cherries undergo an extended fermentation designed to build sweetness and complexity while maintaining clarity in the cup. After slow drying in parabolic dryers, the coffee develops a refined structure and remarkable balance. Expect bright cranberry acidity, juicy orange citrus and a rich palm sugar sweetness in a cup that is both expressive and elegant.

Brew Guide

V60

7 days / 16g dose / 250ml filtered water / 94° / 3 minute extraction

14 days / 17g dose / 260ml filtered water / 94° / 3 minute 45 second extraction

21 days / 17.5g dose / 250ml filtered water / 92° / 3 minute extraction

Brew Guide / Espresso

7 days / 20.2g dose / 51g yield / 17 seconds

14 days / 21.2g dose / 52g yield / 20 seconds

21 days / 21.6g dose / 51g yield / 22 seconds

Isiderio Ventura

Tasting Notes Cranberry, Nashi Pear, Cacao Nibs

Variety Caturra

Process Anaerobic Washed

Elevation 1850-1904masl

Region Cajamarca, La Palma

 

This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries were exposed to 30hours of under water fermentation before being pulped. The parchment was gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved. This micro lot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and has greater resistance to plant diseases than Bourbon.

 

Brew Guide

V60

7 days / 16g dose / 250ml filtered water / 94° / 3 minute extraction

14 days / 17g dose / 260ml filtered water / 94° / 3 minute 45 second extraction

21 days / 17.5g dose / 250ml filtered water / 92° / 3 minute extraction

Brew Guide / Espresso

7 days / 20.2g dose / 51g yield / 17 seconds

 

14 days / 21.2g dose / 52g yield / 20 seconds

 

21 days / 21.6g dose / 51g yield / 22 seconds