• Peru - Estela Menor
  • Peru - Estela Menor
  • Peru - Estela Menor
  • Peru - Estela Menor
  • Peru - Estela Menor
  • Peru - Estela Menor
  • Peru - Estela Menor
  • Peru - Estela Menor

Peru - Estela Menor

Plum, Cranberry, Juicy

Marco Antonio Estela is a young farmer who is interested in raising the quality of the coffee produced on his farm, and working within the specialty market. His farm - El Catuai y El Zapote is located in Huabal, in Northern Peru. Marco grows Catuai and Pache varietals.

Huabal, Jaen

There are some great things going on in Peru at the moment. We work with importers who are setting up a revolutionary supply chain model, with Peru as the breeding ground. The plan for this 'Blueprint Project' is to enable each stage of the supply chain to be logged, so that coffee can be traded with absolute transparency. 

Bold & Boozy

With notes of stewed plum, and a juicy cranberry-like finish, this is a great example of a natural process coffee with bags of character. 

Natural

The natural process requires skill and attention to get right. The ripe coffee cherry is picked and left out to ferment in the sun,  turned regularly so that no mould grows. The enzymatic reactions that occur here sink right into the seed (or bean), and leave you with a coffee that's full of funkiness and complexity.
The process historically was common in places with less water available, but you'll see it all over the world these days, in producer's quests to find wild results in their lots.

Medium Intensity

Medium Intensity

Funky natural coffees like these are unmistakably intense, with heady boozy notes and lots of fruit-forward sweetness.

Brew Guide

PERU - ESTELA MENOR

Espresso

18g in, 40g out, extracted over 30(±3) seconds.

AeroPress

35g coffee, 150ml water, brewed in 1:30. Dilute to taste with 150-200ml water.

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