Peru El Roble: Sample Coffee Roasters

Peru
El Roble

The name of Jenri’s farm is El Roble, named after the oak trees he has planted on the farm’s periphery, which he cherishes and protects. In this coffee we taste Fruit Jubes, yellow peach and red grape

Body Acidity

Roasted omni for filter and espresso

Jenri Willian comes from a coffee-growing family; he is a second-generation coffee farmer. Since he started in coffee around 1998, when he was 19 years old, it has been a constant journey of acquiring knowledge. He has learned about good coffee management to ensure profitability, the importance of proper fertilization for quality, the significance of slow drying, selective cherry picking, and the value of fermentation.

The name of Jenri’s farm is El Roble, named after the oak trees he has planted on the farm’s periphery, which he cherishes and protects. It is located in La Coipa, a province in the northern district of San Ignacio, within the famous coffee-producing department of Cajamarca. Jenri lives on the farm with his wife and their child, who is still in school. Since shifting his focus towards producing high-quality coffee in 2020, their quality of life has improved.

The entire family is involved in coffee production, with Jenri’s wife assisting in personnel management during the harvest, and their child helping on weekends when not in school. Jenri is currently focused on making all their production specialty coffee. To achieve this, he plans to remove the Catimor he currently has and plant more of his favorite variety, Bourbon. In addition to coffee, he also grows vegetables on the farm and sells granadilla at the local market.

Jenri Willian begins the coffee processing by carefully picking the cherries, which he then takes to the wet mill on his farm. There, he floats the cherries to remove defects such as dried or underdeveloped ones. Afterward, he pulps the cherries and places the beans inside GrainPro bags for a 28-hour fermentation period. Following fermentation, he washes the coffee and transfers it to his solar dryers, where it takes approximately 15 to 20 hours to reach the desired moisture level.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Jenri Wilian Garcia And Vilma Zurita Chinguel
Farm/Coop: El Roble
Country: Peru
Region: Cajamarca
Altitude: 1675m above sea level
Varietals: Caturra
Process: Washed
Body
Acidity
Tasting notes: 'fruit jubes', yellow peach and red grape
Roast style: Omni

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.