FELIPE ESTELA, PERU

Notes of orange and white grape, with a cola aftertaste.

Origin: El Morito, Cajamarca, Peru
Varietal: Caturra and Bourbon 
Process: Washed

This Bourbon and Caturra microlot was produced by Felipe Estela, who is a part of the Finca El Morito community. Felipe has recently turned his attention to more quality focused varieties such as Caturra, Bourbon, Marshell, and Typica, which are more challenging to cultivate due to their lower resilience.

After being picked and sorted, the coffee cherries were fermented in anaerobic tanks for 48 hours before being pulped. A second fermentation was then carried out for another 48 hours before being fully washed and dried.

This double fermentation method is typical for all microlots processed at El Morito.

BENCH COFFEE CO. has had the pleasure of showcasing several different coffees from this farm, each from a different producer.

In the cup, this coffee tastes like orange and white grape, with a cola aftertaste.

We roast every Wednesday and ship every Thursday.