Peru El Roble Felipe Estela - Wholesale Grocery

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

Medium-light Roast

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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 province of Cajamarca, this Peru El Roble Felipe Estela lot represents the meticulous work of producer Felipe Estela. Roasted by Ruby Coffee Roasters, this selection highlights the distinct profile of the Yellow Caturra varietal. While many processing methods can influence the final cup, this specific lot utilizes a washed process, which often emphasizes the inherent clarity and structural acidity of the bean.

When evaluating coffees like this, tasters often look for the interplay between sweetness and depth. The notes of cherry cola, dried fig, brown sugar, and cocoa nib provide a complex profile that can be mapped using a standard flavor wheel. By focusing on the specific terroir of Cajamarca and the careful cultivation of the Yellow Caturra plant, this coffee offers a refined look at the potential of Peruvian production, balancing rich, dark-toned sugars with bright, fruit-forward characteristics.