
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 under shade 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.
Flavour profile: Blackberry, Pomegranate, Lychee

Filter Peru - Felipe EstelaAnaerobic Natural
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V60 Recipe
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