We’ve typically been weary purchasing coffees that undergo exotic fermentations that affect the flavour of the coffee, as we find the process overpowers the flavour of the coffee, however in this case, we broke our rule, as the result is delicious. Yes, the coffee is quite fruity, however the acid underneath, and the sweet chocolate notes are still super pronounced, resulting in an exotic, and lively cup.

The region of Cajamarca is renowned for it’s exquisite coffees. We’ve committed a large portion of our buying volume to the area surrounding the town of Jaen, as we’ve found the coffees to be stable, dependant, and very delicious.

Ramiro Estela’s farm, El Cedro, is located in the family farm of Finca El Morito. El Morito is owned by the Flores/Estela family. Ramiro’s portion lies at 2200masl, which adds to the intense acidty.

This picking of Caturra and Bourbon cherries are fermented anaerobically in sealed tanks for 24 hours, depulped, washed, then fermented again in clean tanks to ensure a full breakdown of the coffee mucilage.

Expect notes of milk chocolate, ripe straberry, and citrus.

Region: Cutervo, Cajamarca
Varietal: Caturra, Bourbon
Altitude: 2200m
Processing: Washed
Harvested: September 2025