El Conjuro, Espresso - Peru

High in the mountains around Jaén, Peru, stands a peak known as Cerro Conjuro, where a rich tapestry of faith, tradition, and natural beauty intertwines.

El Conjuro Coffee reflects the devotion and dedication of the local coffee producers, who have passed down their craft through generations. The farmers, many third generation, grow high-quality varieties like Caturra and Bourbon, supported by the region’s ideal microclimates and fertile soil. Over the last decade, these coffee growers have moved away from conventional farming methods, adopting sustainable practices.

Only ripe cherries are selected, which then undergo a flotation process to remove impurities such as twigs, dried cherries, and dust. The coffee is dry pulped. Some producers practice anaerobic fermentation in bags, while others ferment in open tanks for at least 36 to 48 hours, depending on the method and farm altitude. The coffee is finally washed 2 to 3 times and dried on raised beds, solar tents or shaded patios for 17 to 25 days.

The end result is a citrusy cup with intense flavours with notes of rhubarb, pecan, and dark chocolate. Best enjoyed on its own or with milk.

• Region: Jaén, Cajamarca
• Country: Peru
• Elevation: 1,650 - 2,000 masl
• Variety: Caturra, Bourbon, Catimor
• Process: Washed