Peru El Romerillo

This lot is a blend of washed Caturra, Pache, and Catimor varietals grown by Micaela Peña at her farm, El Romerillo, in La Coipa, San Ignacio. It was sourced in collaboration with the team at Origin Coffee Lab, who have been helping us identify the best coffees from Peru's northern highlands for nearly ten years.

Micaela is a member of Origin Coffee Lab's El Horcón committee of producers. The committee structure brings together producers who might otherwise be isolated, enabling them to share best practices, with Origin Coffee Lab providing crucial access and insights to and from the international market. Micaela's farm, El Romerillo, spans one hectare, but together with her committee members, they are cultivating over seven varieties of coffee on more than twenty hectares of land.

Produced by Micaela Peña in the La Coipa region of San Ignacio, Peru El Romerillo represents the meticulous agricultural standards found in this high-potential corner of Peru. This specific lot features the Caturra varietal, a plant widely respected for its balance and adaptability. By utilizing a washed processing method, the producer emphasizes the inherent clarity and structural integrity of the bean, allowing the terroir of San Ignacio to remain the primary focus.

When evaluating a coffee of this profile, it is helpful to consult the flavor wheel to identify the nuanced acidity and sweetness typical of well-managed washed lots. As you explore this offering from Intelligentsia Coffee, consider how the combination of regional climate and traditional processing techniques shapes the final cup. Understanding these foundational elements provides a clearer perspective on the dedication required to bring such a distinct Peruvian coffee to the global market.