Peru El Roble Felipe Estela - Wholesale

We Taste: Cherry Cola - Dried Fig - Brown Sugar - Cocoa Nib

Medium-light Roast

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Please submit orders by 3:00 p.m. central time on Monday, Wednesday, Thursday, or Friday for roast and ship on the following business day. Thank you!

Felipe Estela is an entrepreneurial coffee producer in the Cutervo district of Cajamarca. He was one of the first to establish coffee production in this mountainous community. He grows and processes a handful of varieties, including this yellow caturra, on his farm, Finca El Roble. Felipe is a part of the leadership team of El Morito as the warehouse manager. El Morito started as a family company, but formalized as an association in 2022 and now serves to assist all of its producers with use of shared infrastructure, aggregation, and export, while encouraging autonomy in processing. Felipe also operates a guinea pig farm at El Roble, just one creative way to develop a more diversified and sustainable livelihood.

This El Roble lot is yellow caturra variety. Caturra is fairly common. Despite being discovered in Brazil, it really gained popularity elsewhere in Central and South America because its smaller plant size made it easy to plant and harvest in high elevations on steep terrain. Red caturra is more well known, but occasionally a mutation results in yellow fruit. While many caturra coffees have sweet and complex flavor profiles, the yellow caturra lots we’ve tasted this year are especially fruity, with juicy acidity and syrupy sweetness that aren’t overpowered by more typical notes of caramel and chocolate.

Sourced from the Cutervo region of Cajamarca, this Peru El Roble Felipe Estela offering represents the meticulous work of producer Felipe Estela. Roasted by Ruby Coffee Roasters, this lot showcases the Yellow Caturra varietal, a mutation of Bourbon known for its distinct yellow cherries and balanced cup profile. Because this coffee undergoes a washed process, the inherent characteristics of the bean are highlighted with a clean, focused clarity.

In the cup, drinkers can expect a complex interplay of sweetness and depth, featuring notes of cherry cola, dried fig, brown sugar, and cocoa nib. These descriptors align with the broader flavor wheel categories of stone fruit and confectionary sweetness. While washed coffees are often celebrated for their bright acidity and refined finish, the specific terroir of Cajamarca provides a unique foundation for this particular harvest, resulting in a structured and approachable experience for the discerning palate.