El Roble

Tasting Notes: Stone Fruit, Honey, Creamy Origin: Peru - Cajamarca Farm/Co-op: Felipe Estela Process: Washed Elevation: 2000-2100m Varietal: Caturro Amarillo Sourced By: Crop to Cup

From our importer:

Felipe Estela farms at 2000–2100 masl in Cutervo, where he was among the first to establish coffee production. A respected leader, he manages El Morito’s storage warehouses in the region and is known for his reliability and vision. Outside the harvest season, Felipe is developing a guinea pig farm—an example of the resourcefulness that underpins his year-round approach to agriculture.

El Morito began as a multigenerational family project and formalized as an association in 2022. Its leadership team includes Felipe’s nephew David Flores as General Manager and Lenin Flores as quality supervisor—supporting growers like Felipe with coordinated infrastructure and international access.

Felipe Estela's El Roble from Peru's Cajamarca region showcases the Caturro Amarillo varietal at elevations between 2000–2100 meters. The washed process preserves the coffee's clarity, allowing stone fruit and honey notes to emerge alongside a creamy mouthfeel. Caturro Amarillo, a yellow-berried cultivar, often expresses bright acidity and balanced sweetness, qualities well-suited to the washed method. Little Wolf Coffee has brought out these characteristics through their roasting approach. This lot represents accessible specialty coffee from Peru's northern highlands, where elevation and processing precision create nuanced flavor development. Those new to tasting descriptors can explore how stone fruit and honey fit within the broader spectrum using the flavor wheel.