PERU - Felipe Estela

Origin : Cajarmarca, PERU

Producer : Felipe Estela 

Process : Fully Washed 

Varietal : Caturra &Bourbon 

Source : Condesa Co. Lab

Roast : Omni

RECIPE :

Filter ~ 1:17 ratio (20g coffee - 350ml water
Espresso ~ 1:2.6 ratio (21g dose, 55g yield)

Recommended for all filter brewing methods & espresso.

Best enjoyed black but there isn't a thing you can do to this coffee to ruin in. Black, white, affogato, who cares!? It's a high quality coffee which should be enjoyed exactly how you like it! 

The process 

This microlot comprises of Bourbon and Caturra. It begins through selective harvesting, picking cherries with 18 Brix or higher, once picked a second sorting is made to discard overripe cherries. After that, the cherries are fermented in airtight tanks for 48 hours for a greater concentration of sweetness before being pulped. After depulping, we carry out a second fermentation with the remains of mucilage for an additional 48 hours, before being washed and prepared for drying. For El Morito this style of double fermentation is typical for all microlots. Once this process is completed, coffee is dried in a solar dryer and under shade for 20-25 days. Upon reaching ideal moisture levels, coffees are roasted and cupped for quality at the El Morito lab in Jaen.