El Romerillo - Peru 

Grapefruit, Hibiscus, Brown Sugar

Producer: El Romerillo
Country: Peru
Region: Huabal, Cajamarca
Variety: Caturra

El Romerillo is a 2-hectare farm owned by Cleber and his family, located in the Agua Colorada Farmhouse, Huabal district, Cajamarca Region, in northern Peru. The farm is primarily planted with Geisha and Caturra varieties, which Cleber chose based on recommendations from local technicians who favoured these varieties for their high yields and resistance to diseases and pests. In recent years, Cleber has been experimenting with other varieties to improve the quality of his coffee, including small plantings of Sidra and Arara. In the future, he plans to dedicate one hectare to these exotic varieties.

For shade management, they have planted trees such as cedars and huabas. They use small amounts of chemical fertilizers, combined with decomposed organic matter, island guano, poultry manure, worm humus, and coffee pulp. All farm activities are done manually, using tools like machetes, palanas, and motorised scythes. Cleber hires seasonal workers during harvest and trains them in selective cherry picking to ensure only the ripest, red cherries are harvested. This selective approach aims to produce high-quality coffee with distinctive attributes and profiles. Cleber has also been experimenting with different processing methods, focusing mainly on natural coffee with a fermentation period of 30 to 40 hours, in hopes of improving the quality of specific varieties.

This washed Caturra brings lots of brightness in the cup – if you’re brewing as a filter then the citrus is like sweet grapefruit whilst espresso showcases the complexity of the bitterness more front and centre. The structure and sweetness is rich and has the brown sugar characteristic whilst the aroma across all methods is hibiscus.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.